I cannot get enough of big summer salads with balsamic marinated chicken this summer. I’m sure you’ve seen my balsamic chicken with strawberry + feta salad, and today, I’ve found something equally as summery, equally as wholesome and delicious. Today, we’re grilling peaches, and combining that with basil, feta, pecans, cucumbers, and mixed greens. Take my word on it, it’s so good.
It’s pretty easy to throw together. While the chicken is marinating, I heat up the grill, get started on the salad. While the chicken and peaches are grilling, I make the balsamic vinaigrette. While chicken is resting, I set the table, and before you know it, the entire meal has come together. I usually serve this with homemade sourdough, for the carbohydrates.
Balsamic Marinated Chicken with Grilled Peach & Basil Salad
Ingredients
- 2 pounds boneless skinless chicken breast or thigh
- kosher salt and freshly ground black pepper
- 1 ½ cups balsamic vinegar
- 3 large peaches, halved, pit removed
- 16 ounces mixed greens lettuce
- handful of fresh basil, thinly sliced
- ½ large cucumber, sliced thing
- ½ red onion, sliced thin
- 1 ½ cups pecans, chopped
- ¾ cups feta cheese
Balsamic Vinaigrette
- ¼ cup balsamic vinegar
- splash of water
- ¾ cup olive or avocado oil
- 1 tablespoon honey
- 1 tablespoon dijion mustard
- salt and pepper to taste
Instructions
- Season chicken with kosher salt, freshly ground black pepper, add to a bowl with balsamic vinegar. Allow to marinate in the fridge for about 30 minutes
- Meanwhile, prepare your salad. In a large bowl add your mixed greens, season with salt to taste. Add basil, cucumbers, red onion, pecans, and feta cheese.
- Heat up your outdoor BBQ, and grill your peach halves, and balsamic marinated chicken until fully cooked. Allow to rest under a tent of foil.
- Meanwhile, begin on your vinaigrette dressing, by combining all ingredients and whisk vigorously until fully emulsified. Slice chicken and peaches, add to your salad.