Grilled Peach Salad with Lemon Basil Chicken

A perfectly crisp summer salad. Sweet, savoury and creamy, this salad delivers it all. Grilled peaches and corn offer the sweetness, and the chicken is juicy and tangy. 

Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 2 people


For the lemon basil chicken

  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tbsp fresh basil chopped
  • 2 cloves garlic minced
  • salt
  • pepper

For the salad dressing:

  • 1/3 cup olive oil
  • 3 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • salt
  • pepper

For the salad:

  • 7 cups spinach or any spring mix
  • 2 peaches pitted and sliced
  • 2 cobs corn peeled and husked
  • 1/4 cup pecans chopped
  • 1/4 cup goat cheese crumbled
  • 1/2 small red onion sliced thin


For the chicken marinde:

  1. Place all the ingredients in a large dish. Whisk together until they are all combined.

  2. Pound the chicken to 1/2 inch thickness. Place in the dish with the marinade, cover and refrigerate for 2-24 hours. Remove from the fridge 10 minutes before you're ready to grill.

For the salad dressing:

  1. Place all the ingredients in a small bowl or container. Whisk until the dressing gets thick, and all the ingredients are well combined. Set aside.

For the salad:

  1. Preheat the BBQ to medium-high. Spray the grill with a mild oil to prevent the chicken and peaches from sticking. When the grill is hot, add the peaches, chicken, and corn. Cook the peaches at a slightly lower temperature than the chicken and corn. Halfway through cooking the chicken and peaches (about 6-7 mins) turn them over to grill on the other side. Continue turning the corn until it is grilled on all sides.

  2. When the chicken, corn and peaches are done, remove from the grill and set aside to rest. Carefully, with a sharp knife, strip the corn off the cob into a bowl. Slice the chicken. Place the spinach in a large bowl. Add the chicken, pecans, corn, red onion and the dressing. Toss together and divide the salad evenly between two plates.

  3. Sprinkle with goat cheese and serve.

Recipe Notes

*Recipe adapted from