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Grilled Chicken and Stone Fruit Salad

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A main course salad with plums, peaches, and nectarines, this Grilled Chicken and Stone Fruit Salad is a refreshing and satisfying summertime dish.

It’s stone fruit season and I love a good, juicy peach, nectarine or plum!  So today I wanted to make a delicious mealtime salad with some stone fruits and grilled chicken.  I tossed the greens with a simple homemade balsamic vinaigrette and topped it off with crumbled goat cheese and almonds.  Use as much or as little of the ingredients as you like.

This Grilled Chicken and Stone Fruit Salad is perfect for a light yet filling lunch or dinner, combining the juicy sweetness of the fruits with the savory grilled chicken, avocado, creamy cheese, and crunchy nuts. Enjoy!

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Grilled Chicken and Stone Fruit Salad

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  • Author: Judy
  • Yield: 1-2 1x

Ingredients

Units Scale

For the Salad:

  • 1 chicken breast, pounded to even thickness
  • Olive oil
  • Salt and pepper
  • Mixed greens (arugula, spinach, or a mix of your choice)
  • 1 plum, pitted and sliced
  • 1 peach, pitted and sliced
  • 1 nectarine, pitted and sliced
  • 1/2 avocado, sliced
  • 1/2 small shallot, thinly sliced
  • 1/4 cup crumbled goat cheese
  • 2 Tbls. toasted almond slivers

For the Dressing:

  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions

Grill the Chicken:  Preheat the grill or cast iron grill pan to medium-high heat.  I used my George Foreman grill today. Season the chicken breast with olive oil, salt, and pepper.  Grill the chicken for a few minutes per side, or until cooked and no longer pink in the center. Cooking time will vary depending on how thick your chicken breast is. This doesn’t take very long on my George Foreman grill, just a few minutes, since both sides of the chicken are cooking at once.  Let the chicken rest for a few minutes before slicing it thinly.

Prepare the Dressing: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.

Assemble and dress the salad: In a large salad bowl, combine the mixed greens, sliced plum, peach, nectarine, avocado, and shallot. Add some dressing (as much as you prefer, I like a lightly dressed salad and there will be some dressing leftover).  Arrange salad on serving plate, top with the sliced grilled chicken. Sprinkle with crumbled goat cheese and toasted almonds.

Equipment

Notes

You can toss the chicken, goat cheese and toasted almonds all together with the salad at the same time if you prefer. Adjust the quantity of each ingredient to your liking and as much or as little of the fruit that you like.  For just me I use about 3-4 slices of each fruit.