Grilled Peach Kale Chicken Salad (Printable Version)
A vibrant summer salad with smoky grilled peaches, tender chicken, crisp kale, and fragrant herbs tossed in a honey-balsamic dressing.
# What You'll Need:
→ For the Salad
01 - 2 boneless, skinless chicken breasts
02 - 3 ripe peaches, halved and pitted
03 - 6 cups chopped kale, stems removed
04 - 1/2 small red onion, thinly sliced
05 - 1/2 cup fresh basil leaves, torn
06 - 1/4 cup fresh mint leaves, torn
07 - 1/3 cup crumbled feta cheese
08 - 1/4 cup toasted sliced almonds
→ For the Marinade & Dressing
09 - 1/4 cup extra virgin olive oil
10 - 2 tablespoons balsamic vinegar
11 - 1 tablespoon honey
12 - 1 clove garlic, minced
13 - 1/2 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, Dijon mustard, salt, and pepper until well combined. Set aside.
02 - Place the chicken breasts in a shallow dish and pour one-third of the dressing over them, turning to coat evenly. Let marinate for at least 15 minutes, reserving the remaining dressing for the salad.
03 - Preheat the grill or a grill pan to medium-high heat, approximately 400°F.
04 - Brush the cut sides of the peach halves lightly with a thin coating of olive oil to prevent sticking.
05 - Grill the marinated chicken breasts for 5 to 7 minutes per side, or until cooked through and the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
06 - Place the peach halves cut side down on the grill for 2 to 3 minutes until distinct grill marks appear and the flesh has slightly softened. Remove, let cool briefly, then slice into wedges.
07 - Place the chopped kale in a large mixing bowl, sprinkle with a pinch of salt, and massage firmly with your hands for 1 to 2 minutes until the leaves become wilted and tender.
08 - Add the sliced grilled chicken, grilled peach wedges, red onion, torn basil leaves, and torn mint leaves to the bowl with the massaged kale.
09 - Drizzle the reserved dressing over the salad and toss gently until all ingredients are evenly coated.
10 - Top with crumbled feta cheese and toasted sliced almonds. Serve immediately while the chicken and peaches are still slightly warm.
# Expert Advice:
01 -
- That char on the peaches transforms them into something almost candylike, and it takes barely three minutes to achieve.
- The honey balsamic dressing pulls double duty as a marinade, which means fewer dishes and deeper flavor everywhere.
02 -
- Do not skip the kale massage step because raw kale is tough and bitter until you break it down with salt and your hands.
- Letting the chicken rest before slicing keeps every drop of juice inside the meat instead of running out onto your cutting board.
03 -
- If your peaches are barely ripe, grill them a minute longer and add an extra drizzle of honey to the dressing to compensate.
- A grill pan on the stove works just as well as an outdoor grill, just crack a window because the peach caramelization gets smoky fast.