Celebration Generation
menu icon
search icon

Balsamic Chicken & Peach Salad

Published:

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

Sharing is caring!

Jump to Recipe -

This Balsamic Chicken & Peach Salad recipe makes the ideal summer salad. Colourful, bright flavours, light, tasty, easy to make, and elegant!

Originally posted on Beyond Flour Gluten-Free Blog on February 16, 2025. Transferred here on 8/12/2026.

2 summer salads with peaches, figs, avocado, vegetables, and white peach balsamic vinegar glazed chicken breast. Overlaid text says Balsamic Chicken and Peach Salad.

Living in Ontario’s fruit belt, we’ve been pretty spoiled on the stone fruit front - particularly during peach season.

In late summer, our local farmer’s market is just brimming with sweet peaches, plums, cherries, and more.

Those fresh fruits have inspired more the design of more than a few fresh salads in the years since we moved here!

This recipe is one of our absolute favorite summer salads. Juicy chicken cooked in a balsamic glaze, with a delicious white peach balsamic vinaigrette to match.

That chicken and balsamic dressing crown off what might just be the perfect summer salad: A bed of fresh greens, fresh basil, figs, juicy peaches, and more.

It’s a delicious salad that’s as at-home at a summer BBQ, as it would be at your next dinner party.

Oh, and it’s also a very inclusive salad. Not only is it dairy free and gluten free, it’s also paleo / AIP compliant, for those who need that!

2 balsamic glazed chicken and peach salads, with peaches, figs, avocado, vegetables, and white peach balsamic vinegar glazed chicken breast.

Ingredients

This recipe uses some pretty simple ingredients - for the most part - but you should be able to find almost everything you need in any larger grocery store.

I have some ingredient notes for you, though:

Chicken Breasts

I use small (it’s a filling salad!) boneless, skinless chicken breasts for this recipe.

That said, you can use boneless skinless chicken thighs, if you prefer. I’ll usually use 1 big or 2 small thighs per salad.

Fresh Peaches

I like to use fairly ripe peaches for this, as they’re generally the sweetest.

Additionally, I generally prefer freestone peaches to cling peaches, but that’s just a matter of annoyance cutting / aesthetics of the peach wedges.

Just use the best peaches you’ve got access to!

Peach White Balsamic Vinegar

This is a speciality ingredient that we go through a TON of, but may be a bit difficult to find.

I found it at a local olive oil shop - The Olive Oil Dispensary, and it looks like a lot of olive oil shops carry it.

Alternately, you can usually find it on Amazon: Peach White Balsamic Vinegar.

Fresh Ingredients

Starting out with your base, you can use whatever leafy greens you like: iceberg lettuce, spring mix, romaine lettuce, maybe a bit of peppery arugula.

Sometimes we’ll add a bit of shredded cabbage for a little bit of crunch - red cabbage/purple cabbage, green cabbage, napa cabbage, it’s all good.

Rounding out the fruits and veggies, you’ll need:

Avocado
Celery
English Cucumber
Fresh Basil Leaves
Fresh Figs
Red Onion

Everything Else

Rounding out this recipe, you will need:

Avocado Oil or Extra Virgin Olive oil
Honey
Garlic cloves
Garlic Powder
Onion Powder
Salt

... I just don’t have anything else to say, as far as these last few ingredients go. Pretty straightforward!

2 summer salads with peaches, figs, avocado, vegetables, and white peach balsamic vinegar glazed chicken breast.

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

How to Make Balsamic Chicken & Peach Salad

The full recipe is in the printable recipe card at the end of this post, here is a pictorial walk through with detailed instructions.

White Peach Balsamic Vinaigrette

Measure all of the vinaigrette ingredients into a blender or the cup of an immersion blender, blitz until smooth.

Season with salt, to taste, then cover and chill until ready to serve.

4 part image showing the balsamic peach vinaigrette being made.

Balsamic Glazed Chicken Breasts

Use a sharp knife to trim chicken breasts if necessary, season all over with garlic powder, onion powder, and salt.

Heat avocado oil - or a little olive oil - in a large nonstick pan over medium- high heat.

Add the seasoned chicken breasts to the pan, cook for 3-4 minutes or so, until well browned. Flip, brown on the other side.

2 part image showing the chicken breasts being browned in the pan.

In a small bowl, whisk together the balsamic vinegar, water, and honey, pour over the chicken breasts.

2 part image showing the balsamic glaze mixture being poured into the pan

Cover and cook until chicken reaches about 160 F on an instant read thermometer.

2 part image showing the white peach balsamic glaze simmering in the pan, and the pan covered with a lid.

Once up to 160, remove the lid and allow the chicken to continue cooking until the glaze thickens and chicken reaches 165F.

2 part image showing the white peach balsamic glaze cooking down on the chicken breasts.

Remove from the pan, allow to cool slightly as you prepare the salads.

All of the salad toppings prepared and laid out on a plate.

Salad Base and Assembly

Divide your salad ingredients between 4 large serving bowls or plates, arranging as desired.

Slice the chicken breasts, place one on top of each salad.

Serve with the white peach balsamic vinaigrette.

2 part image showing the constructed salads, before the addition of the balsamic peach glazed chicken.

Leftovers or Meal Prep

If serving fewer than 4 salads when you make it, I like to assemble all 4 salad bases - without the chicken - and wrap each unused one with plastic wrap.

Then - after cooling to room temperature - I store the leftover chicken separately, to be heated just before serving. It will keep for 3-4 days in an airtight container in the fridge.

The balsamic vinaigrette should also be stored separately in the fridge, I usually keep it in a small mason jar.

2 balsamic glazed chicken and peach salads, with peaches, figs, avocado, vegetables, and white peach balsamic vinegar glazed chicken breast.

More Gluten Free Main Dish Salad Recipes

Looking for more healthy salad recipes that are substantial enough to serve as a main course and are gluten free? Look no further!

Asian Chicken Salad with Lychee Vinaigrette
Balsamic Chicken Salad with Grapes & Grape Vinaigrette
Balsamic Salad with Chicken & Berries
Big Mac Salad
Buffalo Chicken Salad
Chicken Bacon Ranch Salad
Cobb Salad
Cranberry & Pear Balsamic Chicken Salad
Curried Chicken Vietnamese Noodle Salad
Grilled Halloumi & Peach Salad
Harvest Chicken Salad
Hazelnut Crusted Chicken SaladHoney Calamansi Mango Shrimp Salad
Honey Ginger Shrimp Salad
Italian Sub Salad
Keto Taco Salad
Mandarin Glazed Chicken Christmas Salad
Mediterranean Chicken Salad
Salad Meal Prep
Seafood Cobb Salad
Seared Tuna Salad
Sesame Ginger Chicken Salad
Shawarma Chicken Salad
Steak Salad with Creamy Wasabi Dressing
Teriyaki Chicken Salad
Thai Pesto Salmon Salad

2 summer salads with peaches, figs, avocado, vegetables, and white peach balsamic vinegar glazed chicken breast.

2 balsamic glazed chicken and peach salads, with peaches, figs, avocado, vegetables, and white peach balsamic vinegar glazed chicken breast.
Print Recipe Pin Recipe Save Recipe
5 from 1 vote

Balsamic Chicken & Peach Salad

This Balsamic Chicken & Peach Salad recipe makes the ideal summer salad. Colourful, bright flavours, light, tasty, easy to make, and elegant!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Canadian
Diet: , Gluten Free, Low Lactose
Servings: 4 Main Dish Servings
Calories: 570kcal
Author: Marie Porter

Equipment

  • Large nonstick pan

Ingredients

White Peach Balsamic Vinaigrette

  • ⅓ cup Avocado oil or Olive oil
  • ¼ cup White Peach Balsamic Vinegar
  • 2 tablespoon Honey
  • 2 Garlic cloves pressed or finely minced
  • Salt to Taste

Balsamic Glazed Chicken Breasts

  • 4 Small Chicken Breasts
  • Garlic Powder
  • Onion Powder
  • Salt
  • 1 tablespoon Avocado Oil or Olive oil
  • ¼ cup White Peach Balsamic Vinegar
  • 2 tablespoon Water
  • 1 tablespoon Honey

Salad Base

  • 6 cups Salad Greens of Choice
  • 2 Ripe Peaches
  • 4 Fresh Figs halved or quartered
  • ½ English Cucumber
  • ½ cup Sliced Celery
  • ¼ cup Fresh Basil Leaves sliced into ribbons
  • 1 Avocado slices
  • ½ Small Red Onion thinly slices

Instructions

White Peach Balsamic Vinaigrette

  • Measure all of the vinaigrette ingredients into a blender or the cup of an immersion blender, blitz until smooth.
  • Season with salt, to taste, then cover and chill until ready to serve.

Balsamic Glazed Chicken Breasts

  • Trim chicken breasts if necessary, season all over with garlic powder, onion powder, and salt.
  • Heat avocado oil in a large nonstick pan over medium high heat.
  • Add the seasoned chicken breasts to the pan, cook for 4 minutes or so, until well browned. Flip, brown on the other side.
  • Whisk together the balsamic vinegar, water, and honey, pour over the chicken breasts.
  • Cover and cook until chicken reaches about 160 F on an instant read thermometer.
  • Once up to 160, remove the lid and allow the chicken to continue cooking until the glaze thickens and chicken reaches 165F.
  • Remove from the pan, allow to cool slightly as you prepare the salads.

Salad Base and Assembly:

  • Divide your salad ingredients between 4 large serving bowls or plates, arranging as desired.
  • Slice the chicken breasts, place one on top of each salad.
  • Serve with the white peach balsamic vinaigrette.

Notes

Consider the salad topping ingredient amounts - and therefore, the nutritional information - mere guidelines.
Add more or less of the ingredients, if you like!  The ingredient amounts I gave for the salad construction are pretty generous, and we usually don't end up using all of it.

Nutrition

Serving: 1Main Dish Salad | Calories: 570kcal | Carbohydrates: 45g | Protein: 28g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 201mg | Potassium: 1283mg | Fiber: 8g | Sugar: 34g | Vitamin A: 4818IU | Vitamin C: 26mg | Calcium: 106mg | Iron: 3mg

2 balsamic glazed chicken and peach salads, with peaches, figs, avocado, vegetables, and white peach balsamic vinegar glazed chicken breast.

Thanks for Reading!

... and hey, if you love the recipe, please consider leaving a star rating and comment!
(Sharing the post on social media is always appreciated, too!)

2 balsamic glazed chicken and peach salads, with peaches, figs, avocado, vegetables, and white peach balsamic vinegar glazed chicken breast.

2 summer salads with peaches, figs, avocado, vegetables, and white peach balsamic vinegar glazed chicken breast.

Related posts:

2 bowls of colourful mango shrimp salad, with a bottle of calamansi vinaigrette.Mango Shrimp Salad A Sloppy Joes sandwich on a paper plate, with chips and a pickle spear. Homemade Sloppy Joes A bowl of salad, with sliced figs, grilled peaches, and strips of grilled white cheese. Grilled Halloumi Salad with Peaches and Figs Grilled Halloumi Salad A generous portion of cashew crusted halibut steak is shown on top of a bed of coconut rice. It is topped with brightly coloured mango salsa. Cashew Crusted Halibut Recipe

More Salads

Reader Interactions

Comments

  1. Marie Porter

    5 stars
    This balsamic chicken and peach salad is one of our absolute favourite salads, and we hope you love it as well!

    Reply
5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating