This grilled chicken salad makes the most of maple BBQ chicken breast by pairing it with juicy peaches and crisp mixed greens for the perfect summer salad.
For more summer salads, you'll want to check out my easy basil pasta salad with creamy dressing, this lemon chicken pasta salad, or this farmer's market salad.
Jump to:
⭐️ Why this recipe works
- Healthy and Nutritious: Packed with lean protein from grilled chicken and a variety of vitamins from fresh vegetables.
- Quick Preparation: Takes less than 30 minutes to prepare, perfect for a quick lunch or a healthy dinner.
- Versatile: Easily adaptable with different vegetables or dressings based on what's available or personal preferences.
🧾 Ingredients overview
- Chicken Breast: The main protein source, grilled to perfection to add a smoky flavor.
- Dijon Mustard: Adds a tangy depth to the marinade, enhancing the overall flavor of the chicken.
- Whole Grain Mustard: Offers texture and a robust taste to the marinade, complementing the chicken's smokiness.
- Maple Syrup: Brings a subtle sweetness to balance the sharpness of the mustard in the marinade.
- Avocado: Creamy texture that enriches the salad, adding a rich, buttery contrast to the crisp greens.
- Peach: Sweet and juicy, providing a fruity note that lightens and diversifies the salad's flavors.
- Mixed Salad Greens: Base of the salad, provides crunch and freshness.
- Brown Basmati and Wild Rice Mix: A hearty, nutty foundation for the salad, adding substance and satisfying texture.
- Mixed Seeds: A sprinkle of seeds introduces a crunchy, nutritious finish to the dish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Grilled Chicken Salad recipe step-by-step
- Prepare and Marinate the Chicken:
- Mix Marinade: Combine Dijon mustard, whole grain mustard, and maple syrup in a small bowl. Reserve 2 tablespoons for dressing and marinate the chicken breasts in the remaining mixture for at least 20 minutes, or longer in the refrigerator for enhanced flavor.
- Grill the Chicken:
- Cook: Preheat the grill to medium-high heat. Grill the marinated chicken for about 10 minutes on each side, or until fully cooked (internal temperature of 165°F). Let it rest before slicing to retain juices.
- Prepare the Dressing:
- Thin Reserved Marinade: Thin the reserved marinade with 2-4 tablespoons of water to desired consistency for dressing.
- Assemble the Salad:
- Layer and Serve: Start with a base of cooked brown basmati and wild rice mix, add mixed salad greens, peach slices, and avocado. Top with sliced grilled chicken, sprinkle with mixed seeds, and drizzle with the prepared dressing before serving.
📖 Substitutions and variations
For a fresh take on this recipe, try these easy tweaks. They add new flavors and bring variety without having to learn a whole new meal.
- Protein Swap: Replace chicken with grilled shrimp or tofu for a seafood or vegetarian version.
- Add-ins: Include nuts like almonds or walnuts for extra crunch or other fruits like strawberries for a sweet contrast.
💡 Chef's Guide: Expert Tips
- Chicken Thickness: Pound the chicken breasts to an even thickness before marinating and grilling. This ensures that every piece cooks evenly, preventing dry, overcooked edges and undercooked centers.
- Dressing Balance: Taste your dressing and adjust the acidity with more balsamic vinegar or sweetness with a touch of honey to suit your palate.
- Charred Vegetables: For added depth of flavor, consider grilling some of the vegetables like cherry tomatoes or slices of zucchini briefly on the grill. This adds a delightful charred flavor that complements the smokiness of the grilled chicken.
- Emulsify for Better Texture: When thinning the reserved marinade, slowly whisk in the water to create an emulsion. This helps the dressing cling to the salad ingredients better and enhances the mouthfeel.
🍯 Storing and reheating leftovers
- Fridge: Store leftover salad and chicken separately. Salad can be kept for up to 2 days, and chicken for up to 4 days.
- Freezer: Freeze grilled chicken only in an airtight container for up to 3 months.
- Reheat: Reheat chicken in a microwave or skillet until heated through.
❓Recipe FAQ's
Romaine, arugula, and spinach work best for their texture and mild flavor.
Do not overcook the chicken; remove it from the grill as soon as it reaches an internal temperature of 165°F.
This grilled chicken salad already contains rice, but you can also use quinoa, farro, or roasted sweet potatoes. These ingredients add extra nutrients and texture. Additionally, including various seeds like sunflower or pumpkin can add extra crunch and texture.
Did you make Grilled Chicken Salad with Peaches recipe? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
You can also follow along on Pinterest, Facebook, and Instagram!
You can also find weekly meal plans and budget recipes on our sister site Savvy Bites.
Easy Maple Grilled Chicken Salad with Peaches
Ingredients
For the Marinade:
- 2 chicken breasts
- 2 tablespoon Dijon mustard
- 2 tablespoon whole grain mustard
- ¼ cup maple syrup
For the Salad:
- 1 avocado, sliced
- 1 peach, sliced
- 2 handfuls mixed baby salad leaves
- 2 cups brown basmati and wild rice mix
- 2 tablespoon mixed seeds
Instructions
Marinate the Chicken:
- Prepare the Marinade: In a small bowl, mix together the Dijon mustard, whole grain mustard, and maple syrup until well combined. The marinade will be thick.
- Reserve Dressing: Reserve 2 tablespoons of the mustard mixture and set aside for dressing the salad later.
- Marinate Chicken: Coat the chicken breasts thoroughly with the remaining mustard mixture and leave to marinate for 20 minutes.
Cook the Rice:
- If serving with rice, start cooking the brown basmati and wild rice mix according to the package instructions while the chicken marinates.
Grill the Chicken:
- Grill: Grill the marinated chicken for about 20 minutes, or until fully cooked and the juices run clear.
- Prepare Reserved Dressing: While the chicken cooks, thin the reserved dressing with 2-4 tablespoons of water, adjusting according to your preferred consistency.
Assemble the Salad:
- Prepare the Base: Place the cooked rice in the bottom of a bowl as the first layer.
- Add Greens and Fruit: Layer the mixed baby salad leaves, sliced avocado, and sliced peach over the rice.
- Add Chicken and Seeds: Slice the grilled chicken and arrange on top of the salad. Sprinkle mixed seeds over the salad.
Notes
- Marinating Time: If time allows, you can marinate the chicken for longer, up to several hours in the refrigerator for a deeper flavor.
- Grilling Tips: Ensure the grill is preheated and brush it with oil to prevent sticking. If using a grill pan indoors, get it hot before adding the chicken to achieve good grill marks.
- Serving Suggestion: For a zestier salad, add a squeeze of lemon or a drizzle of balsamic vinegar over the top before serving.
- Variations: Swap peaches for nectarines or mango for a different kind of sweetness, or use arugula instead of mixed leaves for a peppery bite.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Natasha @ Salt & Lavender says
Definitely loving the look of this salad!! I'm always on the fence about putting fruit in salads.. I occasionally do it, but I'm never sure haha. In any case, love the flavors and colors that you've got going on in here!
Debs says
Thanks Natasha! I'm a huge champion of putting fruit into savoury dishes. It just kinda makes me feel a bit rogue! ?