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Grilled Chicken Peaches Arugula

Featured in Delicious Main Course Recipes for Every Occasion.

Juicy chicken breasts are marinated in olive oil, salt, and pepper, then grilled to perfection for a smoky flavor. Fresh peach slices, peppery arugula, creamy goat cheese, and crunchy toasted almonds come together on a platter for lively contrasts. After grilling and slicing, the chicken tops this summery blend, finished with a drizzle of sweet-tart balsamic glaze. Serve immediately for a light yet satisfying meal that captures the best of summer produce and hearty protein, perfect for lunch or dinner for two.

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Haya
Updated on Thu, 05 Jun 2025 15:06:17 GMT
A plate of food with chicken, peaches, and greens. Pin it
A plate of food with chicken, peaches, and greens. | recipeown.com

This colorful salad brings together juicy grilled chicken fresh peaches vibrant arugula creamy goat cheese and crunchy toasted almonds for a showstopping dinner that is fresh but filling enough to stand on its own The hint of balsamic glaze ties everything together with bold tangy notes that bring summer flavors to your table even on a weeknight

I made this for a family picnic last summer and everyone raved about how the peaches worked with the goat cheese Now any time stone fruit is in season I know this is going on our menu

Ingredients

  • Boneless chicken breasts: Choose plump and firm ones for juiciness free range if possible
  • Olive oil: For flavor and juiciness use extra virgin
  • Salt and pepper: Essential for seasoning helps all flavors pop
  • Ripe peaches: Look for fruit that has a gentle give to the touch with a fragrant aroma
  • Arugula: Adds peppery bite choose leafy greens that look fresh and vibrant
  • Goat cheese: Crumbled for tangy creamy balance use fresh and soft if possible
  • Sliced almonds: Toasted in a pan for crunch and a hint of nuttiness use whole raw almonds and slice just before toasting if desired
  • Balsamic glaze: Provides sweet and tangy depth try to get a good quality one or reduce your own balsamic vinegar

Step-by-Step Instructions

Prepare the Chicken:
Pat the chicken dry and rub with olive oil salt and pepper Grill over medium heat about 6 to 7 minutes on each side until fully cooked and charred Remove and let rest for a few minutes before slicing so the juices stay inside
Toast the Almonds:
Place sliced almonds in a dry pan over low heat Stir constantly for 2 to 3 minutes until they become golden and fragrant Watch carefully so they do not burn Set aside to cool
Arrange the Greens:
Spread arugula on a large serving platter to form a peppery base Make sure the greens are dry and fluffy for best texture
Build the Salad:
Layer peach slices goat cheese and toasted almonds over the arugula Distribute them evenly so each bite has everything
Finish and Serve:
Slice the rested grilled chicken and lay it on top Drizzle balsamic glaze over everything right before serving for the freshest look and taste
A plate of food with chicken, spinach, and fruit. Pin it
A plate of food with chicken, spinach, and fruit. | recipeown.com

I always look forward to using the peaches from our backyard tree in this salad Every time I take a bite I remember picking them with my kids and how warm the fruit felt from the sun

Storage Tips

If you need to store leftovers keep the chicken and the salad components separate This way the arugula stays crisp and the nuts do not lose their crunch Store the balsamic glaze in a separate container and assemble just before serving For best results enjoy within one day

Ingredient Substitutions

If you cannot find peaches nectarines or even grilled plums work beautifully You can use feta instead of goat cheese for a saltier flavor For the greens try baby spinach or mixed field greens though arugula gives the most personality

A plate of food with chicken, peppers, and greens. Pin it
A plate of food with chicken, peppers, and greens. | recipeown.com

Serving Suggestions

This salad is satisfying as a standalone meal but you can round it out with a side of rustic bread or a bowl of chilled soup It pairs especially well with a crisp white wine or iced tea and makes an impressive starter for a summer dinner party

Cultural Context

Pairing grilled meats with fruit and cheese is classic in Mediterranean cuisine and this dish nods to that tradition The peppery arugula and tangy goat cheese also echo flavors found in French and Italian countryside cooking It is perfect for making the most of summer produce

Frequently Asked Questions

→ Can I substitute another fruit for peaches?

Yes, nectarines or grilled plums work beautifully to add sweetness and color to the dish.

→ How do I know when the chicken is done grilling?

Chicken is fully cooked when the juices run clear and the internal temperature reaches 165°F (74°C).

→ What type of goat cheese should I use?

Choose a soft, tangy goat cheese for easy crumbling and creamy texture that balances the peaches.

→ Can I assemble this dish ahead of time?

You can prepare all components ahead but wait to slice the chicken and dress the platter until serving.

→ Is there a nut-free alternative to almonds?

Sunflower or pumpkin seeds offer crunch with a similar toasty quality and are nut-free options.

→ How do I get the best grill marks on chicken?

Ensure the grill is hot, lightly oil the grates, and avoid moving the chicken too much until grill marks form.

Grilled Chicken Peaches Arugula

Grilled chicken, sweet peaches, arugula, goat cheese, and toasted almonds create a fresh, vibrant summer plate.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Haya

Category: Main Dishes

Difficulty: Easy

Cuisine: Contemporary European

Yield: 2 Servings (Serves two as a main dish)

Dietary: Gluten-Free

Ingredients

→ Main Components

01 2 boneless chicken breasts (approximately 340 g)
02 1 tablespoon olive oil (15 mL)
03 Salt to taste
04 Freshly ground black pepper to taste
05 2 ripe peaches, sliced (approximately 300 g)
06 3 cups arugula (90 g)
07 30 g goat cheese, crumbled
08 2 tablespoons sliced almonds, toasted (15 g)
09 1 tablespoon balsamic glaze (15 mL)

Instructions

Step 01

Brush chicken breasts with olive oil and season both sides with salt and freshly ground black pepper. Grill over medium heat for 6–7 minutes on each side, or until charred and fully cooked through. Allow the chicken to rest for a few minutes, then slice into strips.

Step 02

In a dry frying pan over low heat, toast sliced almonds for 2–3 minutes until golden and fragrant. Remove from heat and set aside to cool.

Step 03

Arrange arugula evenly on a large platter. Distribute peach slices across the greens, then sprinkle with crumbled goat cheese and toasted almonds.

Step 04

Lay sliced grilled chicken over the prepared salad. Drizzle with balsamic glaze just before serving.

Notes

  1. For a seasonal variation, substitute peaches with nectarines or grilled plums for a fresh fruit accent.

Tools You'll Need

  • Grill or grill pan
  • Frying pan
  • Tongs
  • Sharp knife
  • Large serving platter

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (goat cheese).
  • Contains nuts (almonds).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 480
  • Total Fat: 22 g
  • Total Carbohydrate: 21 g
  • Protein: 45 g