I absolutely love my Roasted Peach Chicken and knew I wanted to make it into a salad! This salad is made with juicy peach-glazed chicken, caramelized roasted peaches, crisp vegetables, creamy feta, and crunchy walnuts. Served with a tangy balsamic vinaigrette, it’s the perfect easy chicken salad for weeknights, meal prep, or warm-weather entertaining! (Although I love it all year long!)
Ingredients & Substitutions
- Peaches: Fresh peaches add something really special to this salad; they are juicy, tender, and naturally sweet, especially after roasting. Roasting brings out their caramelized flavor and softens them just enough to pair perfectly with the chicken and crisp greens. If you’ve never tried warm peaches in a salad, you’re in for a treat. They are a simple touch that makes the whole dish feel a little extra. So, don’t skip this step if possible!
- Peach Preserves: I use peach preserves as the base of the peach glaze. They pack in tons of sweet, concentrated peach flavor. If you don’t have preserves, peach jam or jelly works just fine. I actually use this same peach glaze in a couple of my other favorites, Jalapeño Peach Hasselback Kielbasa and Coconut Peach Chicken. Once you try it, you might find yourself using it all the time, too!
- Chicken: I use boneless, skinless chicken breasts for this recipe because they cook up quickly and soak in all that sweet and savory peach glaze. But feel free to swap in boneless thighs if you prefer something a little juicier. Just make sure the chicken is cooked through to an internal temperature of 165°F.
- Red Pepper Flakes: Red pepper flakes (also called crushed red pepper) add a subtle kick to both the peach glaze and the chicken seasoning. If you’re not a fan of spice, feel free to leave them out; the dish will still be delicious and flavorful!
- Salad: I use spring mix for the salad, but you can swap in baby spinach, arugula, or any greens you like. Then I add red onion, cucumber, walnuts, and crumbled feta for some crunch and flavor. It all comes together for a fresh, tasty salad that pairs perfectly with the chicken and peaches.
- Balsamic Vinaigrette: I like to drizzle balsamic vinaigrette on top of the salad. But, honey mustard, ranch, or even a simple olive oil and lemon juice mix work great too.
Can I Make This Salad Without Roasting Peaches?
Yes, you can definitely skip roasting the peaches and use fresh, sliced peaches instead. The salad will still be delicious and fresh. However, roasting adds a bit of caramelized sweetness and softness that makes the flavors pop, so give it a try if you can!
Can I Use Canned or Frozen Peaches for Roasted Peach Chicken Salad?
You can use canned or frozen peaches if fresh peaches aren’t available. Just be sure to drain canned peaches well or thaw and pat dry frozen peaches before adding them. It’s best not to roast canned or frozen peaches since they’re already soft and can turn mushy. Instead, add them straight to the salad for the best texture.
Can I Add Other Toppings To Roasted Peach Chicken Salad?
Yes! Feel free to customize your salad with extra toppings like avocado, bacon, cherry tomatoes, or even grilled corn. These add extra flavor and texture, making the salad your own.
What To Serve With Roasted Peach Chicken Salad
To round out this delicious salad (seriously, it is so good!), I like to pair it with one of these side dishes:
- Watermelon Salad
- Grilled Corn on the Cob
- Easy Dinner Rolls or Copycat Texas Roadhouse Rolls
- Breadsticks (no yeast needed!)
- Roasted Sweet Potatoes
- Seasoned Rice
Can I Make Roasted Peach Chicken Salad Ahead of Time?
You can prep most of the ingredients ahead. Go ahead and roast the peaches, cook the chicken, and chop the vegetables. Store each separately in an airtight container in the refrigerator. For the freshest salad, keep the greens and dressing separate and toss everything together just before serving.
Roasted Peach Chicken Salad
Ingredients
Roasted Peaches
- 3 medium peaches, pitted and thinly sliced
Peach Glaze
- ½ cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic, minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
Chicken
- 1 ½ pounds boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 tablespoon extra virgin olive oil
Salad
- 5 ounces spring mix
- 1 small red onion, thinly sliced
- ½ cup (75 g) crumbled feta
- ½ cup (58.5 g) walnuts, roughly chopped
- 1 small cucumber, thinly sliced
- balsamic vinaigrette, for serving
- parsley, chopped for garnish
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
Roasted Peaches
- Arrange peach slices on the lined baking sheet. Roast for 10–12 minutes, or until softened and lightly caramelized. Set aside to cool.
Peach Glaze
- In a medium bowl, whisk together peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, kosher salt, black pepper, and red pepper flakes until fully combined. Set aside.
Chicken
- While the peaches are roasting, in a small bowl, mix together the salt, pepper, paprika, garlic powder, and red pepper flakes. Pat chicken dry and sprinkle seasoning evenly on both sides.
- To a large nonstick skillet over medium-high heat, add oil. Once hot, add the chicken. Cook for 6-8 minutes per side, or until the chicken is golden brown and cooked through to an internal temperature of 165°F. (Cooking times may vary, depending on the size of the chicken breasts.)
- Reduce heat to low, pour in the peach glaze, and toss chicken to coat. Let it simmer for 1–2 minutes until heated through. Remove from heat and set the chicken aside to cool slightly before slicing.
Salad Assembly
- In a large bowl or platter, combine the spring mix, red onion, feta, walnuts, cucumber, and roasted peaches.
- Slice the chicken and arrange it on top.
- Drizzle with balsamic vinaigrette and sprinkle with chopped parsley. Serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This might be the perfect salad with all of the flavors packed in there! I loved every bite of it!
Elizabeth
Wow! I knew I would love this salad because I love all of our roasted peach recipes, and I did! It feels fancy, but it is easy to make.
Stephanie
So refreshing, but filling at the same time. The salad is perfect for summer, when peaches are in season.
Bella
I wasn’t sure about fruit in a salad, but the roasted peaches totally won me over. So good with the chicken!
