This Balsamic Chicken & Peach Salad recipe makes the ideal summer salad. Colourful, bright flavours, light, tasty, easy to make, and elegant!

Living in Ontario’s fruit belt, we’ve been pretty spoiled on the stone fruit front - particularly during peach season.

In late summer, our local farmer’s market is just brimming with sweet peaches, plums, cherries, and more.

Those fresh fruits have inspired more the design of more than a few fresh salads in the years since we moved here!

This recipe is one of our absolute favorite summer salads. Juicy chicken cooked in a balsamic glaze, with a delicious white peach balsamic vinaigrette to match.

That chicken and balsamic dressing crown off what might just be the perfect summer salad: A bed of fresh greens, fresh basil, figs, juicy peaches, and more.

It’s a delicious salad that’s as at-home at a summer BBQ, as it would be at your next dinner party.

Oh, and it’s also a very inclusive salad. Not only is it dairy free and gluten free, it’s also paleo / AIP compliant, for those who need that!

Ingredients

This recipe uses some pretty simple ingredients - for the most part - but you should be able to find almost everything you need in any larger grocery store.

I have some ingredient notes for you, though:

Chicken Breasts

I use small (it’s a filling salad!) boneless, skinless chicken breasts for this recipe.

That said, you can use boneless skinless chicken thighs, if you prefer. I’ll usually use 1 big or 2 small thighs per salad.

Fresh Peaches

I like to use fairly ripe peaches for this, as they’re generally the sweetest.

Additionally, I generally prefer freestone peaches to cling peaches, but that’s just a matter of annoyance cutting / aesthetics of the peach wedges.

Just use the best peaches you’ve got access to!

Peach White Balsamic Vinegar

This is a speciality ingredient that we go through a TON of, but may be a bit difficult to find.

I found it at a local olive oil shop - The Olive Oil Dispensary, and it looks like a lot of olive oil shops carry it.

Alternately, you can usually find it on Amazon: Peach White Balsamic Vinegar.

Fresh Ingredients

Starting out with your base, you can use whatever leafy greens you like: iceberg lettuce, spring mix, romaine lettuce, maybe a bit of peppery arugula.

Sometimes we’ll add a bit of shredded cabbage for a little bit of crunch - red cabbage/purple cabbage, green cabbage, napa cabbage, it’s all good.

Rounding out the fruits and veggies, you’ll need:

Avocado
Celery
English Cucumber
Fresh Basil Leaves
Fresh Figs
Red Onion

Everything Else

Rounding out this recipe, you will need:

Avocado Oil or Extra Virgin Olive oil
Honey
Garlic cloves
Garlic Powder
Onion Powder
Salt

... I just don’t have anything else to say, as far as these last few ingredients go. Pretty straightforward!

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How to Make Balsamic Chicken & Peach Salad

The full recipe is in the printable recipe card at the end of this post, here is a pictorial walk through with detailed instructions.

White Peach Balsamic Vinaigrette

Measure all of the vinaigrette ingredients into a blender or the cup of an immersion blender, blitz until smooth.

Season with salt, to taste, then cover and chill until ready to serve.

Balsamic Glazed Chicken Breasts

Use a sharp knife to trim chicken breasts if necessary, season all over with garlic powder, onion powder, and salt.

Heat avocado oil - or a little olive oil - in a large nonstick pan over medium- high heat.

Add the seasoned chicken breasts to the pan, cook for 3-4 minutes or so, until well browned. Flip, brown on the other side.

In a small bowl, whisk together the balsamic vinegar, water, and honey, pour over the chicken breasts.

Cover and cook until chicken reaches about 160 F on an instant read thermometer.

Once up to 160, remove the lid and allow the chicken to continue cooking until the glaze thickens and chicken reaches 165F.

Remove from the pan, allow to cool slightly as you prepare the salads.

Salad Base and Assembly

Divide your salad ingredients between 4 large serving bowls or plates, arranging as desired.

Slice the chicken breasts, place one on top of each salad.

Serve with the white peach balsamic vinaigrette.

Leftovers or Meal Prep

If serving fewer than 4 salads when you make it, I like to assemble all 4 salad bases - without the chicken - and wrap each unused one with plastic wrap.

Then - after cooling to room temperature - I store the leftover chicken separately, to be heated just before serving. It will keep for 3-4 days in an airtight container in the fridge.

The balsamic vinaigrette should also be stored separately in the fridge, I usually keep it in a small mason jar.

More Gluten Free Main Dish Salad Recipes

Looking for more healthy salad recipes that are substantial enough to serve as a main course and are gluten free? Look no further!

Asian Chicken Salad with Lychee Vinaigrette
Balsamic Chicken Salad with Grapes & Grape Vinaigrette
Balsamic Salad with Chicken & Berries
Big Mac Salad
Buffalo Chicken Salad
Chicken Bacon Ranch Salad
Cobb Salad
Cranberry & Pear Balsamic Chicken Salad
Curried Chicken Vietnamese Noodle Salad
Grilled Halloumi & Peach Salad
Harvest Chicken Salad
Hazelnut Crusted Chicken Salad
Honey Calamansi Mango Shrimp Salad
Honey Ginger Shrimp Salad
Italian Sub Salad
Keto Taco Salad
Mandarin Glazed Chicken Christmas Salad
Mediterranean Chicken Salad
Salad Meal Prep
Seafood Cobb Salad
Seared Tuna Salad
Sesame Ginger Chicken Salad
Shawarma Chicken Salad
Steak Salad with Creamy Wasabi Dressing
Teriyaki Chicken Salad
Thai Pesto Salmon Salad

2 balsamic glazed chicken and peach salads, with peaches, figs, avocado, vegetables, and white peach balsamic vinegar glazed chicken breast.

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