Grilled Peach and Chicken Salad with Peach Balsamic Glaze

Grilled Peach and Chicken Salad with Peach Balsamic Glaze

Grilled Peach and Chicken Salad with Peach Balsamic Glaze

Fresh peaches are one of my favourite summer foods that I look forward to every year. This version of a peach and chicken salad not only tastes delicious but also looks pretty on a plate. It’s a great option for hosting or bringing to parties as it can be served warm or cold, and you can make the components ahead of time and mix them together when you are ready to eat.

In addition, this salad has a whopping 53 grams of protein per serving! If you are looking to add a little more carbohydrates, you can easily add a slice of your favourite bread/toast on the side.

Of course, making your own balsamic glaze is completely optional, store-bought works perfectly well too!


1000 grams boneless, skinless, chicken breast, cooked

6 large peaches, sliced

2 cups blackberries

30 grams roasted sunflower seeds

100 grams light goat cheese (optional)

1 large bag spring salad mix

For the balsamic glaze:

1 cup balsamic vinegar

Juice from 1-2 fresh peaches

2 tablespoons honey

1 tablespoon dijon mustard

1 teaspoon garlic paste


Makes 6 Servings:


Heat a small pot or saucepan over medium-high heat. Add the ingredients for the glaze, whisk until well combined and let it come to a boil. For some extra flavour, you can add the peaches that you squeezed the juice from and remove them before serving.

Once it comes to a boil, reduce the heat slightly while whisking very frequently to prevent burning. You will slowly see it start to thicken, and the overall volume will start to reduce. Once the sauce is to your desired thickness remove from the heat and pour into a separate container so it can cool. I personally like the sauce to reduce by about half before removing it from the heat, I like mine a little thicker.

Heat a grill pan or barbecue to medium-high heat. If needed, add a small amount of cooking spray. Add the sliced peaches for 2-3 minutes or until they have good grill marks on one side and flip. (If you haven’t already cooked the chicken, the chicken can be cooked at the same time as the peaches and you can chop the chicken afterwards.)

Add the field greens to a large bowl. Add the chopped chicken breast, peaches, blackberries, sunflower seeds and crumble the goat cheese over the top. Top with as much or as little of the cooled balsamic glaze as you like and enjoy! This can be served cooled or with the peaches and chicken still warm.


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