A Sweet and Savory Surprise
I first made this salad on a hot summer day. My grandson Leo was visiting. He does not like “green things.” I put this plate in front of him. He ate every single bite. I still laugh at that.
This dish is a wonderful trick. It mixes sweet peaches with savory chicken. The salty feta and crunchy walnuts are the best part. It feels like a special treat, but it is a full meal. What is a food you thought you would hate but ended up loving?
Why Roasting Peaches is Magic
Do not skip roasting the peaches. It is the secret step. The heat makes them soft and sweet. It brings out their hidden sugar. Doesn’t that smell amazing?
This matters because warm fruit makes the whole salad feel cozy. It is a warm hug in a cool bowl. *Fun fact: Heating fruit makes it taste sweeter to our tongues!* You can use this trick with pears or apples, too.
The Glaze That Does It All
The peach glaze is the heart of this recipe. It is sticky, a little spicy, and a little tangy. You whisk it all in one bowl. It makes the plain chicken look golden and beautiful.
This step matters because a good sauce can turn simple food into a celebration. It shows you care. It is what makes a meal feel like it came from a happy kitchen. Are you a fan of sweet sauces or savory ones on your meat?
Putting It All Together
Now for the fun part. Use a big, pretty platter. Lay down the green spring mix. Then, just scatter everything on top. I like to make little piles of each ingredient. It looks so colorful.
Finally, you slice the glazed chicken and lay it right on top. The colors make me so happy. It is like a summer garden on a plate. Do you have a favorite colorful food to make?
A Lesson in Trying New Things
This salad taught me something. It is good to mix flavors that seem different. Sweet fruit with salty cheese. Warm chicken with cool greens. Life is more interesting when we try new combinations.
Cooking is not just about following steps. It is about creating little moments of joy. This recipe is one of my joyful moments. I hope it becomes one of yours, too.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Peaches | 3 medium | pitted and thinly sliced |
| Peach preserves | 1/2 cup (160 g) | |
| Extra virgin olive oil | 1 tablespoon + 1 tablespoon | divided |
| Soy sauce | 1 teaspoon | |
| Apple cider vinegar | 1 teaspoon | |
| Dijon mustard | 1 teaspoon | |
| Garlic | 1 teaspoon + 1/2 teaspoon powder | minced and powder, divided |
| Kosher salt | 1 teaspoon + 1 teaspoon | divided |
| Black pepper | 1/4 teaspoon + 1/2 teaspoon | divided |
| Red pepper flakes | 1/8 teaspoon + 1/4 teaspoon | divided |
| Chicken breasts | 1 1/2 pounds | boneless, skinless |
| Paprika | 1/2 teaspoon | |
| Spring mix | 5 ounces | |
| Red onion | 1 small | thinly sliced |
| Feta cheese | 1/2 cup (75 g) | crumbled |
| Walnuts | 1/2 cup (58.5 g) | roughly chopped |
| Cucumber | 1 small | thinly sliced |
| Balsamic vinaigrette | for serving | |
| Parsley | chopped, for garnish |
A Salad Full of Sunshine
I think every kitchen needs a little sunshine. This salad brings it right to your plate. It mixes sweet roasted peaches with savory, glazed chicken. Doesn’t that smell amazing?
My grandson thinks it’s fancy. I just think it’s a happy meal. The warm peaches get so soft and sweet. They remind me of summer afternoons in the orchard. I still laugh at how sticky our fingers would get.
- Let’s get our hands busy. First, turn your oven to 375°F.
- Line a baking sheet with parchment paper. This makes cleanup so much easier later on. Trust me on this one.
Step 1: Roast the Peaches
Arrange your peach slices on the baking sheet. Pop them in the oven for about 12 minutes. You want them soft and a little brown at the edges. Let them cool while you work. Your kitchen will smell wonderful.
Step 2: Make the Glaze
Now for the magic glaze. Whisk everything in a medium bowl. The peach preserves, oil, and vinegar all go in. Don’t forget the little kick from the red pepper flakes. It makes the flavor sing.
Step 3: Season the Chicken
Time for the chicken. Mix your spices in a small bowl. Pat the chicken dry with a paper towel first. (This is a hard-learned tip for a golden crust!). Rub the spices all over the chicken.
Step 4: Cook the Chicken
Heat oil in a big skillet over medium-high heat. Cook the chicken for about 7 minutes per side. It should be golden and cooked all the way through. Do you know the safe temperature for chicken? Share below!
Step 5: Glaze the Chicken
Turn the heat down to low. Pour your beautiful glaze into the skillet. Toss the chicken around to coat it nicely. Let it all get warm and bubbly for a minute. Then set it aside to cool a bit.
Step 6: Assemble the Salad
Let’s build our salad! In a large bowl, toss the spring mix, onion, feta, walnuts, and cucumber. Add those lovely roasted peaches. Then slice your glazed chicken and lay it on top. A final drizzle of balsamic vinaigrette finishes it perfectly.
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Yield | 4 servings |
| Category | Dinner, Salad |
Make It Your Own
Recipes are just a starting point. You can always change things up. I love to get creative with what I have in the fridge. It makes cooking a fun adventure.
Here are three fun twists for this salad. Go Vegetarian: Swap the chicken for crispy chickpeas. They are so good with the peach glaze. Spice It Up: Add extra red pepper flakes to the glaze. It gives it a nice little zing. Seasonal Switch: Use apples or pears when peaches are out of season. They roast up just as sweetly.
Which one would you try first? Comment below!
Serving Up Sunshine
This salad is a full meal on its own. But it also loves good company. A warm, crusty loaf of bread is perfect for sopping up the glaze. A simple side of roasted potatoes works nicely, too.
For drinks, I have a couple of ideas. A chilled glass of rosé wine pairs beautifully with the peaches. For a non-alcoholic treat, try sparkling water with a slice of peach. It’s so refreshing. Which would you choose tonight?
Keeping Your Salad Fresh and Tasty
Let’s talk about storing this lovely salad. Keep the dressing separate until you are ready to eat. This stops the greens from getting soggy.
You can store the main parts in the fridge for two days. Just put the chicken, peaches, and veg in different containers. I once mixed it all together too early. We had a very sad, wilted lunch the next day.
This matters because a little planning saves food and money. Batch cooking the chicken makes weeknight dinners a breeze. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes cooking does not go as planned. Do not worry. Here are some easy fixes. If your peaches are not sweet enough, roast them a bit longer. This caramelizes their natural sugars.
I remember when my chicken was always dry. Now I use a meat thermometer. Cooking to 165 degrees makes it perfectly juicy. This matters because good tools build your confidence in the kitchen.
If your glaze is too thick, add a teaspoon of water. A balanced glaze makes every bite delicious. This matters for bringing all the flavors together. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Is this recipe gluten-free? A: Use tamari instead of soy sauce for a gluten-free meal.
Q: Can I make any parts ahead? A: Yes. Roast the peaches and cook the chicken a day early.
Q: What can I use instead of feta? A: Goat cheese or even avocado would be lovely here.
Q: Can I double this for a crowd? A: Absolutely. Just use two baking sheets for the peaches.
Q: Is the red pepper flakes heat optional? A: Of course. Leave them out for a milder taste. Which tip will you try first?
A Note From My Kitchen to Yours
I hope you love making this summery salad. It always reminds me of sunny afternoons. Fun fact: Peaches are a member of the rose family!
I would be so happy to see your creation. Sharing food connects us all. Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Roasted Peach Chicken Salad Recipe
Description
A savory and sweet salad featuring roasted peaches and glazed chicken over a fresh spring mix with feta and walnuts.
Ingredients
Roasted Peaches:
Peach Glaze:
Chicken:
Salad:
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- For the 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.
- For the 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.
- For the 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.
- For the 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.
Notes
- Nutrition information is calculated without the balsamic vinaigrette. Adjust the amount of red pepper flakes to control the spice level.