BBQ Chicken and Peach Salad | The Jewish Week | Food & Wine

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BBQ Chicken and Peach Salad

BBQ Chicken and Peach Salad

BBQ Chicken and Peach Salad (Leigh Ann Chatagnier)

3-4 servings

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I love summer fruits on a salad! Peaches are one of my go-to summer fruits and I love the combo of the BBQ grilled chicken with the sweet peaches! The smokiness from the chicken and the sweet notes from the peach pair perfectly creating a healthy and delicious meal!


Air Jordan


1 Lb. Chicken Tenders (Can use breasts or thighs also)

1/4 Cup BBQ Sauce of Choice

2 Peaches, Sliced

1 Cup Diced English Cucumber (Seedless)

1 Head of Romaine Lettuce (About 4 Cups)

1/2 Cup Arugula or Baby Spinach

2 Ears of Fresh Corn

1/2 Cup Grape Tomatoes, cut in half

1/4 Cup Thinly Sliced Red Onion

Avocado or Olive Oil Spray

1 Tsp. Salt

1 Tsp. Black Pepper

10 Fresh Basil Leaves

For the Vinaigrette:

1/4 Cup Apple Cider Vinegar

2 Tbsp. Olive Oil

2 Tbsp. Dijon Mustard

1 Tsp. Honey

1 Tsp. Kosher Salt

1/2 Tsp. Black Pepper

  1. Preheat grill to 400 degrees.
  2. While the grill preheats, combine vinegar, olive oil, dijon mustard, honey, salt and pepper in a mason jar and shake to combine well.
  3. Add sliced red onion to the vinaigrette and toss to cover while you prepare the rest of the salad to slightly pickle them and take away the harshness from the raw onion.
  4. Season chicken with salt and pepper on both sides and spray with avocado oil or olive oil spray to prevent sticking.
  5. Place chicken on preheated grill and cook on each side for 3-4 minutes until cooked through. (cook time will be different for breasts or thighs)
  6. Place corn on the grill at the same time as the chicken on indirect heat and cook until slightly charred. Brush with barbecue sauce and cook for another minute per side until caramelized.
  7. While the chicken cooks, prepare the rest of the ingredients for the salad. Slice romaine lettuce thin, and then layer with peaches, cucumber, tomatoes, corn, and barbecued chicken.
  8. Remove the onions from the vinaigrette and place onto the salad and then drizzle with desired amount of vinaigrette. Julienne the basil (sliced into thin strips) and then sprinkle on top of the salad.
  9. Serve immediately.

And serve up this uniquely refreshing cocktail this summer!

Hibiscus Margarita

Recipes/photos reprinted with permission by Leigh Ann Chatagnier /