Recipe courtesy of Food Network

Grilled Chicken with Peach Salad

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  • Level: Easy
  • Total: 40 min
  • Prep: 32 min
  • Cook: 8 min
  • Yield: 4 servings
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Vegetable oil, for the grill

Four 6- to 8-ounce boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

Zest and juice of 1/2 lemon

2 ripe peaches, pitted and cut into wedges

2 large tomatoes, preferably heirloom, cored and cut into wedges

1/4 cup lightly packed basil leaves, torn

2 tablespoons roughly chopped chives

1 tablespoon extra-virgin olive oil, plus extra for drizzling


  1. Prepare a grill for medium heat; lightly oil the grill grates with the vegetable oil. Pound the chicken breasts with a meat mallet between two sheets of plastic wrap to an even thickness of about 1/2 inch. Season generously with salt and pepper and the lemon zest. Grill the chicken until firm to the touch, 3 to 4 minutes per side. 
  2. Meanwhile, toss the peaches, tomatoes, basil, chives, lemon juice and olive oil in a medium bowl until well combined; season with salt and pepper. 
  3. Put a piece of chicken on each of 4 plates, and then divide the salad with the juices among the plates. Drizzle the chicken and salad lightly with olive oil.
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