This Grilled Peach Salad is the ultimate summer dinner, made with juicy grilled peaches, sweet corn, tender dijon-marinated chicken thighs, creamy goat cheese, fresh basil and pickled red onions over a bed of arugula. Everything gets drizzled with an easy homemade honey dijon dressing for the most delicious sweet & savory combination that you won’t be able to get enough of.
Despite seeing Fall recipes all over my feed lately, it is very much still Summer and we have some of the best produce items to choose from! This Grilled Peach Salad with Honey Dijon Dressing definitely makes the most of them, too. Sweet, caramelized peaches, fresh corn and bright basil all make their appearance in this salad that’s as beautiful as it is delicious.
Something truly magical happens when you grill up peaches for just a few minutes per side; they become even sweeter & juicier with the most gorgeous grill marks. So fire up your grill, and throw on some corn and dijon chicken thighs while you’re at it! That 10 minutes of grill time is so worth it here.
Your grilled goodies get assembled on a bed of arugula with creamy goat cheese, lots of fresh basil, and some pickled red onions for good measure. And it’s all rounded out with a honey dijon dressing that’s the perfect balance of sweet, savory and tangy. This grilled peach salad is one of those meals that feels elevated & impressive, making it equally as perfect for an easy summer dinner as it is for when you’re hosting.
Why You’ll Love this Grilled Peach Salad with Honey Dijon Dressing
- It’s satisfying enough for a full meal, thanks to the chicken thighs and all the other hearty add-ins!
- The chicken, peaches and corn all cook right alongside each other in just 10 minutes.
- It’s the perfect combination of sweet, savory and tangy.
- The honey dijon dressing ties everything together beautifully, and is so flavorful!
- This salad is great for entertaining, but also simple enough for a weeknight dinner.
What You Need to Make this Grilled Peach Salad with Honey Dijon Dressing
For the Dijon Chicken Thighs:
- Avocado Oil: I like using avocado oil in the marinade as it has a higher smoke point, but olive oil will be fine too.
- Dijon Mustard: For some tang and depth. We will also use this in dressing.
- Honey: Just a touch to sweeten things up and balance out the dijon flavor.
- Lemon Zest: From about 1 small lemon, which will add brightness.
- Garlic: 2 cloves, grated or finely minced.
- Dried Thyme, Kosher Salt & Black Pepper: The dried thyme adds an earthy, slightly floral note and really brings this chicken to the next level!
- Boneless, Skinless Chicken Thighs: These stay nice and juicy when grilled, and make for the perfect protein source on this grilled peach salad.
For the Grilled Peach Salad
- Peaches: Take advantage of stone fruit season while you can! I recommend peaches that are ripe but still firm so they don’t get too mushy on the grill. Pit them and cut them each into 8 wedges.
- Corn: 2 small ears of corn, shucked.
- Baby Arugula: One whole container (5oz)! The pepper-y flavor of arugula compliments the other ingredients so well.
- Goat Cheese: Tangy, creamy goat cheese is the perfect contrast to the sweet grilled peaches. If you don’t like goat cheese, try using feta or burrata instead.
- Fresh Basil: To make this salad feel even more summer-y!
- Pickled Red Onions: Optional, but adds a beautiful pop of color and a pop of bright, tangy flavor. I typically use this recipe for quick pickled red onions.
For the Honey Dijon Dressing:
- Olive Oil: Pick a good quality one! You can also use avocado oil, but I prefer the stronger flavor of olive oil.
- Dijon Mustard: This will create a perfectly thick and creamy dressing while adding lots of depth.
- Honey: To balance out the savory flavors. Feel free to adjust the amount to taste, or use maple syrup instead.
- Apple Cider Vinegar: Adds more tang to this dressing. If you want a milder option, try fresh squeezed lemon juice.
- Garlic: Just one small clove, grated, or in a pinch you can substitute 1/4 tsp garlic powder.
- Kosher Salt & Black Pepper: Season to taste.
How To Make this Grilled Peach Salad with Honey Dijon Dressing
Marinate the Dijon Chicken Thighs:
First, in a medium bowl, stir or whisk together the oil, dijon, honey, thyme, salt, pepper, garlic and lemon zest until combined. Then, add in the chicken thighs and toss to coat. Cover and let marinate in the fridge for at least 30 minutes, or up to 4 hours.
Grill Chicken, Peaches & Corn:
Next, preheat your grill to 450F (about medium-high heat). Brush or spray the cut sides of the peach wedges and the shucked corn with oil. Once the grill is hot, add your dijon chicken thighs, corn and peach wedges.
Chicken: Grill for about 5 minutes per side, or until the internal temperature reaches at least 165F. Corn: Grill for 10-12 minutes, turning every few minutes, until tender & lightly charred. Peaches: Grill 2-3 minutes per side, until they have visible grill marks. Allow everything to cool down. Once cooled slightly, slice the chicken into strips and cut the corn kernels from the cobs.
Assemble Salad:
This salad is best assembled on a very wide serving platter rather than a deep bowl, for the most beautiful presentation. Start with a bed of arugula, then arrange the sliced chicken and grilled peaches. Sprinkle chopped basil, corn and goat cheese evenly over top, and garnish with some pickled red onions and fresh cracked black pepper.
Prepare Honey Dijon Dressing & Pour Over Top:
In a small jar or bowl, add all of the honey dijon dressing ingredients and shake or stir until combined and emulsified. Pour dressing over the top of the grilled peach salad and enjoy!
Frequently Asked Questions:
- How ripe should the peaches be? Can I use nectarines instead? I know that peaches are finicky and it can be hard to get the ripeness just right, but ideally your peaches should be ripe but still firm. If they’re super soft, they might fall apart a bit when grilling. Nectarines would work great here too!
- Can I use chicken breasts instead of thighs? Chicken thighs are my preference because they stay nice and juicy, but this recipe will also work with thinly sliced chicken breast cutlets. Cook time may vary slightly.
- What if I don’t have time to marinate the chicken? It’s not the end of the world, you can still throw the chicken onto the grill right after tossing it in the dijon mixture, it just will be slightly less flavorful throughout.
- Can I make this recipe dairy free? To make this grilled peach salad dairy free, all you need to do is substitute a dairy free goat cheese (if you can find one) or omit the cheese entirely!
How Should I Store Leftovers?
This Grilled Peach Salad is best enjoyed freshly assembled to prevent wilting. However, if you are looking to make this in advance, you can certainly assemble the salad and wait to pour the honey dijon dressing on top. Enjoy the leftover chicken cold with the salad or gently reheat separately before adding back to the salad.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salad Recipes?
- Honey Mustard Salad with Chicken and Quinoa
- Cajun Chicken Caesar Salad with Shaved Brussels Sprouts
- Quinoa Lentil Salad with Hot Honey Vinaigrette
- Copycat Sweetgreen Chicken Sesame Crunch Salad
- Hot Honey Peach and Halloumi Couscous Salad
Grilled Peach Salad with Honey Dijon Dressing
Equipment
- spoon or whisk
- medium bowl
- plastic wrap
- grill
- large serving platter
- small bowl or jar
Ingredients
For the Dijon Chicken Thighs:
- 1.25 lbs boneless, skinless chicken thighs
- 2 tbsp avocado oil or olive oil
- 2 tbsp dijon mustard
- 1 tsp honey
- ½ tsp dried thyme
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 2 garlic cloves grated
- zest from 1 lemon
For the Grilled Peach Salad:
- 2 small, ripe but firm peaches pitted and cut into 8 wedges each
- 2 small ears of corn shucked
- 5 oz baby arugula
- 4 oz goat cheese crumbled
- ¼ cup chopped basil leaves
- pickled red onions to taste
For the Honey Dijon Dressing:
- 3 tbsp olive oil
- 2 tbsp dijon mustard
- 1 ½ tbsp honey
- 1 tbsp apple cider vinegar
- 1 small garlic clove grated
- kosher salt & black pepper to taste
Instructions
- In a medium bowl, stir or whisk together the oil, dijon, honey, thyme, salt, pepper, garlic and lemon zest until combined. Then, add in the chicken thighs and toss to coat. Cover and let marinate in the fridge for at least 30 minutes, or up to 4 hours.1.25 lbs boneless, skinless chicken thighs, 2 tbsp avocado oil, 2 tbsp dijon mustard, 1 tsp honey, ½ tsp dried thyme, ¾ tsp kosher salt, ¼ tsp black pepper, 2 garlic cloves, zest from 1 lemon
- Preheat your grill to 450F (about medium-high heat). Brush or spray the cut sides of the peach wedges and the shucked corn with oil. Once the grill is hot, add your dijon chicken thighs, corn and peach wedges.Chicken: Grill for about 5 minutes per side, or until the internal temperature reaches at least 165F.Corn: Grill for 10-12 minutes, turning every few minutes, until tender & lightly charred.Peaches: Grill 2-3 minutes per side, until they have visible grill marks.Allow everything to cool down. Once cooled slightly, slice the chicken into strips and cut the corn kernels from the cobs.2 small, ripe but firm peaches, 2 small ears of corn
- This salad is best assembled on a very wide serving platter rather than a deep bowl, for the most beautiful presentation. Start with a bed of arugula, then arrange the sliced chicken and grilled peaches. Sprinkle chopped basil, corn and goat cheese evenly over top, and garnish with some pickled red onions and fresh cracked black pepper.5 oz baby arugula, 4 oz goat cheese, ¼ cup chopped basil leaves, pickled red onions
- In a small jar or bowl, add all of the honey dijon dressing ingredients and shake or stir until combined and emulsified. Pour dressing over the top of the grilled peach salad and enjoy!3 tbsp olive oil, 2 tbsp dijon mustard, 1 ½ tbsp honey, 1 tbsp apple cider vinegar, 1 small garlic clove, kosher salt & black pepper
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Nutrition
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