Grilled Peach Avocado Chicken Salad
This gorgeous Grilled Peach Avocado Chicken Salad is Summer on a platter. Juicy, grilled peaches with buttery avocado, grilled chicken, feta cheese, fresh basil, and Marcona almonds on a bed of crisp lettuce is the epitome of delicious summer salads.
This salad is perfect to serve to company and simple enough for an everyday lunch. What gives this salad the wow factor is a deliciously sweet and tangy Fresh Peach Salad Dressing. This salad dressing, featuring fresh juicy peach, Dijon mustard, and white Balsamic vinegar, comes together like a wink and a smile and is incredibly delicious on this salad!
California Peaches
California produces the majority of stonefruit for the U.S., primarily in the San Joaquin Valley of the Golden State. Estimates from the All Ag all-day report indicate that California remains the top-producing state for peaches in the country. And well, yes, when peach season is here, you bet I’ll be buying summer peaches until the end of the season.
Tried and true tips
- Ensure the grill grates or grill pan are thoroughly clean. You don’t want previous cooking tastes and smells on your grilled peaches.
- Use ripe, not overripe peaches.
- Use yellow peaches; they are naturally sweeter than white peaches.
- Freshly grilled chicken is best for this recipe, and baste with Peach salad dressing for a flavor boost. A good rotisserie chicken also works well.
- Assemble the grilled peach salad right before serving for the best results.
How to grill peaches for salad
Grilled sweet peaches are the star of this salad. The natural sweetness of the fruit complements the rest of this salad perfectly. And when peaches are grilled? Well, that sweetness fabulously shines through the fruit.
Grilled peaches are a breeze to make. The goal is to warm the peaches and add those lovely grill marks at the same time.
NOTE: Sometimes the peaches lose their skin during the grilling process. If you prefer, peel the skin off before grilling. I don’t mind unpeeled peaches, but if you prefer not to have loose skin, peel them before grilling.
- Pre-heat grill pan or outdoor grill (medium heat)
- Cut the peaches in half and remove the pits
- I like to brush the fresh Peach salad dressing on the peach halves, but you can use a White Balsamic Honey Mustard Vinaigrette or just a little Extra virgin olive oil.
- Grill the cut side down for about 2 minutes, then rotate the cut peaches 90 degrees and grill for another couple of minutes or so.
- Peaches should be warm, slightly tender, and showing nice grill marks. Remove and set aside.
Ingredients for this peach salad recipe
- Two chicken breasts, pounded thin or chicken cutlets. Rotisserie chicken works well in this recipe, too.
- Large head of Butter lettuce leaves – this is my favorite lettuce; however, baby spinach, arugula, and spring mix are excellent for this grilled peach salad
- 2-3 ripe yellow peaches (see note above about peeling peaches).
- Extra virgin olive oil for brushing on the peach halves.
- Crisp celery for crunch
- Sliced avocado
- Fresh basil
- Crumbled feta cheese – creamy goat cheese, fresh mozzarella, and burrata cheese are amazing in this salad
- Marcona almonds, chopped – walnuts and pecans are excellent substitutes as are pine nuts.
- Fresh Peach Salad dressing
- Sea salt
- Fresh ground black pepper
Step-by-step directions for the salad
- Pre-heat the grill pan or outdoor grill.
- Grill peaches.
- Cut the peaches in half and remove the pits.
- I like to brush the fresh Peach salad dressing on the peach halves, but you can use a White Balsamic Honey Mustard Vinaigrette or just a little Extra virgin olive oil.
- Grill the cut side down for about 2 minutes, then rotate the cut peaches 90 degrees and continue grilling for another couple of minutes.
- Peaches should be warm, slightly tender, and showing nice grill marks. Remove and set aside.
- Sprinkle salt on the chicken breasts and grill until they are cooked through, with an internal temperature of 165°F.
- Once the chicken breasts are cooked thoroughly, set them aside.
- Arrange the butter lettuce leaves on a platter.
- Chop celery and spread evenly on top of the lettuce leaves.
- Arrange sliced avocado on the salad.
- Slice two peache halves and arrange on the salad.
- Tear fresh basil leaves onto the salad
- Sprinkle feta cheese and chopped Marcona almonds
- Drizzle the Peach Salad Dressing.
- Finish with a sprinkle of sea salt flakes and freshly ground black pepper.
- Serve immediately.
Variations
- Omit chicken breast for a vegetarian option.
- Add quinoa
- Substitute agave syrup for honey
- Use Vegan feta cheese
- If you can’t make the Fresh Peach Dressing, I suggest good store-bought dressings for this salad, including Brianna’s poppyseed dressing, a basic apple cider vinaigrette, or a champagne vinaigrette like Girard’s.
- Goat cheese, fresh mozzarella, and burrata are excellent substitutes for feta cheese. Oh! And a good blue cheese is also delicious with this salad!
- Use walnuts or pine nuts instead of Marcona almonds. Another fabulous option is Maple Candied Spiced Pecans.
Peaches and plums, oh my!
If you love stone fruits, be sure to try my Cherry Galette, Plum Salad with Manchego and Marcona Almonds, Peach Prosciutto and Mascarpone Crostini, and Summer Fruit Yogurt Breakfast Bowl.
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All content and photographs ©Claudia’s Table and claudiastable.com
Grilled Peach Avocado Chicken Salad
August 13, 2025
Equipment
- outdoor grill or grill pan
- Platter large
Ingredients
- 2 chicken breasts, skinless, boneless pounded thin or chicken cutlets
- 1-2 large Butter lettuce leaves washed and dried
- 2-3 ripe yellow peaches see note above about peeling peaches.
- 1-2 tablespoons extra virgin olive oil to brush on peach halves
- 1 stalk celery chopped
- 1 large avocado sliced
- 8 large basil leaves fresh
- 1/2 cup feta cheese crumbled
- 1/4 cup Marcona almonds chopped
- 1/2 cup Fresh Peach Salad dressing
- 1 teaspoon Sea salt
- Fresh ground black pepper to taste
Instructions
How to grill peaches for the salad
- Pre-heat the grill pan or outdoor grill.
- Grill peaches.
- Cut the peaches in half and remove the pits.
- I like to brush the fresh Peach salad dressing on the peach halves, but you can use a White Balsamic Honey Mustard Vinaigrette or just a little Extra virgin olive oil.
- Grill the cut side down for about 2 minutes, then rotate the cut peaches 90 degrees and continue grilling for another couple of minutes.
- Peaches should be warm, slightly tender, and showing nice grill marks. Remove and set aside.
Grill chicken
- Sprinkle salt on the chicken breasts and grill until they are cooked through, with an internal temperature of 165°F.
- Once the chicken breasts are cooked thoroughly, set them aside.
Assemble the peach salad
- Arrange the butter lettuce leaves on a platter.
- Chop celery and spread evenly on top of the lettuce leaves.
- Arrange sliced avocado on the salad.
- Slice two peache halves and arrange on the salad.
- Tear fresh basil leaves onto the salad
- Sprinkle feta cheese and chopped Marcona almonds
- Drizzle the Peach Salad Dressing.
- Finish with a sprinkle of sea salt flakes and freshly ground black pepper.
- Serve immediately.
Notes
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com