I made this grilled chicken and peach salad a while ago, like last summer, and was reminded of it as I was scrolling through an endless feed of past images. I’m sure this wasn’t a super planned out salad and likely came together using a selection of things we had. I have a feeling it was prompted by an excess of stone fruit Ry brought home since it looks like I had enough extras plums, pluots and peaches to scatter around and “style” the photo.
The real bulk, and star of this salad, is the curly endive. I love a bitter green. You can swap out the endive for whatever you like or have available. Belgian endive, radicchio, chicories, frisée and so on. You certainly don’t need to follow this recipe to a tee. I doubt there will be any exceptional stone fruit around right now, but since you’re grilling it, you’ll easily get away with some no-quite-peak-season fruit. You just want something that’s still a little firm so it doesn’t turn to complete mush on the grill.
I’m a big fan of grilling in winter, and a grilled salad is a nice change from the usual rack of ribs, burger or steak.
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I’m a big fan of grilling in winter, and a grilled salad is a nice change from the usual rack of ribs, burger or steak.
Grilled Chicken & Peach Salad with Curly Endive & Mustard Vinaigrette
This grilled chicken and stone fruit salad is the kind of meal that happens when summer ingredients collide in the best way. Sweet peaches, nectarines, and plums get a quick sear on the grill, adding a caramelized depth that pairs perfectly with the bitter bite of curly endive. Toss in smoky banana peppers, black beans for protein, and a punchy whole grain mustard vinaigrette, and you’ve got a salad that’s anything but boring.
It’s fresh, vibrant, and full of bold flavors—ideal for warm evenings when you want something light yet satisfying. Plus, you can swap out ingredients based on what’s in season. Not a fan of curly endive? Use frisée, radicchio, or even arugula. No stone fruit on hand? Grilled pears or figs would be just as good.
Why Grilled Stone Fruit Works So Well in Salads
Grilling fruit enhances its natural sweetness while adding a hint of smokiness. The heat caramelizes the sugars, giving you soft, slightly charred fruit that complements fresh greens and tangy dressings. Even if your stone fruit isn’t at peak ripeness, grilling brings out its best flavors, making this salad a great option year-round.
I’m a big fan of stone fruit in salads. I have a recipe for a Grilled Radicchio and Plum Salad that is totally delicious along with a twist on a class tomato and basil and caprese with my Stone Fruit Caprese Salad and my quick and easy Cucumber and Peach salad with wild rice, fresh basil and chicken. All absolutely delicious salads featuring stone fruit.
Ingredients for This Grilled Peach Salad with Chicken
For the Salad:
- 4 chicken thighs (or 2 chicken breasts)
- 3 banana peppers
- 2-3 stone fruits (peaches, nectarines, or plums), cut into wedges
- 1-2 ears of sweet corn
- 1 head curly endive, chopped
- 1 cup black beans, cooked
- 1 handful fresh basil leaves
- 1 shallot, finely sliced
For the Mustard Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp whole grain mustard
- 1/2 tsp honey
- 1 tsp fresh thyme leaves
- Salt and fresh black pepper, to taste
How to Make Grilled Chicken & Peach Salad
- Make the Vinaigrette
In a small bowl, whisk together red wine vinegar, whole grain mustard, honey, salt, black pepper, and thyme. Slowly drizzle in the olive oil while whisking to emulsify. Alternatively, shake everything together in a jar for an easy dressing. The latter being my preference. - Get Grilling
Lightly coat the chicken, banana peppers, corn, and stone fruit with olive oil and season with salt. Grill over medium-high heat.
– Grill the fruit for 1-2 minutes per side until slightly charred.
– Cook the chicken through, about 6-7 minutes per side, depending on thickness.
– Char the banana peppers and corn, turning occasionally. - Assemble the Salad
Arrange a bed of curly endive on a serving platter. Slice the grilled chicken and layer it on top. Scatter the grilled fruit, black beans, sliced shallots, and basil leaves throughout. Drizzle with the mustard vinaigrette and finish with fresh cracked black pepper and flaky salt.
Substitutions & Variations
- Switch up the greens: Use radicchio, frisée, or arugula instead of curly endive.
- Switch up the protein: Grilled shrimp, steak, or scallops all work well.
- Use different fruits: Grilled figs, pears, or even persimmons can replace the stone fruit depending on the season.
- Get Nutty: Toasted almonds, hazelnuts, pumpkin seeds or walnuts would be a great addition to add a little extra crunch.
FAQs
Can I make this salad ahead of time?
Yes! Grill the chicken, fruit, and vegetables in advance, then store them separately. Assemble the salad and add the dressing just before serving.
What’s the best way to grill stone fruit without sticking?
Make sure your grill is clean and well-oiled. Lightly brush the fruit with oil before grilling, and don’t move it too much—let it develop grill marks before flipping.
What can I substitute for the curly endive?
Belgian endive, frisée, radicchio, or arugula all work well. If you prefer a milder green, butter lettuce is a great option too.
Did you make this recipe?
Grilled salads are an underrated way to enjoy fresh ingredients with a hint of smokiness. Whether you’re using peak-season stone fruit or grilling in winter with firmer options, this salad brings a satisfying mix of textures and flavors. Perfect as a main dish or a side, it’s a recipe worth making again and again.
Did you try this Grilled Chicken and Peach Summer Salad? Leave a comment and 5-star review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
Grilled Chicken and Peach Salad
Ingredients
For The Salad
- 4 chicken thighs or 2 chicken breasts
- 3 banana peppers
- stone fruit cut in wedges – nectarines, peaches, plums, etc.
- 1-2 ears sweet corn
- 1 head curly endive
- 1 c black beans cooked
- 1 handful basil leaves
- 1 shallot finely sliced
For The Vinaigrette
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp whole grain mustard
- 1/2 tsp honey
- fresh thyme
- 1 pinch salt
- fresh black pepper
Instructions
The Vinaigrette
- Combine vinegar, mustard, honey, salt, pepper and thyme together. Mix till combined. Slowly drizzle in oil while whisking to emulsify. You can also do this all in a jar and just shake it up a bunch. You choose your salad dressing destiny.
The Salad
- Lightly coat your chicken, peppers, corn and stone fruit with a little oil and season with salt. Get everything on a hot grill. I usually cook this over med-high heat. You want your fruit and veg to have some nice char marks and your chicken to be fully cooked through.
- Then it’s just a matter of arranging your salad. Make a bed of greens, and layer on your toppings. Spoon over plenty of dressing and add some additional fresh cracked pepper and flaky salt.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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