Best 9 Peach Chicken Salad Recipes

FRESH PEACH AND PECAN CHICKEN SALAD

Steps:

• Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
• Serve immediately on lettuce leaves.

PEACH CHICKEN SALAD

Steps:

• In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

CURRIED CHICKEN & PEACH SALAD

Steps:

• Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.

GRILLED CHICKEN AND PEACH SALAD

Steps:

• Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.

LEMON AND HERB CHICKEN WITH PEACH AND PROSCIUTTO SALAD

Steps:

• Put the chicken fillets in a shallow glass or ceramic dish.
• Put wine, lemon juice, oil, garlic, mustard and parsley (or tarragon if using) in a small bowl and whisk to combine and then add the lemon skin strips and the wine mixture to the chicken, turning chicken to coat, cover and put in the fridge for 2-4 hours to marinate.
• Peach and Prosciutto Salad - put peach, onion, basil, salad leaves (or beetroot and chard leaves if using), bocconcini and prosciutto in a large bowl and toss to combine.
• Put vinegar, oil and mustard in a small bowl and season with pepper and whisk to combine, set aside.
• Spray barbecue plate or barbecue grill with cooking spray and preheat to medium.
• Drain chicken fillets from the marinade, reserving marinade.
• Put fillets on the barbecue plate and cook, brushing once with reserved marinade for 4 minutes on each side or until cooked through (this will depend on thickness of chicken breasts).
• Divide the chicken between plates.
• Drizzle dressing over salad and toss and then serve with the chicken.

PICKLED-PEACH AND MOZZARELLA SALAD WITH FRIED CHICKEN CUTLETS

Steps:

• Cut each chicken breast horizontally almost completely through, leaving one side intact. Open up like a book. Cover with plastic wrap and pound to an even 1/4 inch thick.
• Whisk eggs in a shallow dish; season with salt and pepper. Put flour in another dish, season with salt and pepper, and whisk to combine. Heat 1 inch safflower oil in a large straight-sided skillet over medium-high until a thermometer registers 375 degrees (a bit of flour should sizzle immediately when dropped in).
• Working with one breast at a time, season chicken with salt and pepper, then dredge in flour mixture, tapping off excess. Dip in eggs, letting excess drip off, then coat again in flour mixture. Immediately place in hot oil and cook until golden brown, about 1 1/2 minutes a side. Remove with tongs and let drain on paper towels. Season with salt. Repeat with remaining chicken, adjusting heat as necessary to maintain oil temperature.
• Toss together peaches, brine, bocconcini, and olive oil in a medium bowl. Season with salt and pepper. To serve, top cutlets with peach mixture and arugula, sprinkle with basil, and drizzle with more olive oil and more brine.

CURRIED CHICKEN AND PEACH SALAD

Steps:

• Combine the first 8 ingredients.
• Add the torn lettuce, chicken and peaches and toss.
• Place 4 lettuce leaves on a plate then spoon 2 cups of salad mixture on it, and top with 1/2 tbsp of pine nuts sprinkled.

GRILLED CHICKEN SPINACH SALAD WITH HABANERO-PEACH VINAIGRETTE

Steps:

• To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Place the chicken in a plastic zipper bag. Add half the dressing (3/4 cup), seal the bag and refrigerate for at least 2 hours, no more than 8 hours. Preheat a grill for direct grilling, medium heat. Soak the onion in ice water for at least 10 minutes; drain. Grill the chicken until browned on both sides, firm to the touch and an instant-read thermometer inserted into the side of the thickest piece of chicken registers 170°F. Toss the spinach, onions, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

CHICKEN CUTLETS WITH PEACH AND ARUGULA SALAD

Steps:

• preheat oven to 200 degrees to keep fried chicken warm
• beat the eggs with milk and put in a shallow wide dish; put breadcrumbs mixed with Parmigiano in another shallow dish; put flour in a third shallow dish
• dredge chicken in flour, shake excess, then dredge in egg wash, then dredge in crumbs, then place on a wire rack to set for 5 mins
• in a medium bowl whisk together 4 tablespoons of oil, vinegar and mustard, season with salt and pepper and add peaches and toss gently
• heat 3 tablespoons of oil over medium high heat in a skillet and cook the cutlets 2 at a time, flipping once till golden and crisp, about 2 mins per side. Put cutlets after they finish cooking in the oven to keep warm.
• add arugula and onion to the peaches and toss well. Serve the chicken topped with salad.