Grilled Peach Salad with Chicken and Avocado
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Grilled Peach Salad with Chicken and Avocado


For the grilled peaches:

  • 4 peaches, pitted and halved
  • 2-3 tbs extra virgin olive oil

For the salad:

  • 100 g baby spinach
  • 100 g rucola
  • 2 avocados, peeled, pitted and roughly chopped
  • 4 pieces cooked chicken breast, about 400 g
  • a bunch of fresh onions, chopped
  • extra virgin olive oil to taste
  • balsamic vinegar to taste
  • salt to taste


Grilled Peaches:

  • Brush each half peach with olive oil from both sides.
  • Preheat grill pan over medium-high heat. When the pan is hot, place on top several peaches, cut side down. Cook until grill marks appear, 3-5 minutes. Invert the peaches and cook for another few minutes, until grill marks appear on the skin and the fruits start to soften.


  • In a salad bowl combine baby spinach, rucola, avocados and onion. Add salt, oil and vinegar and mix well.
  • Divide the salad between four serving plates. Place on each one a piece of cooked and sliced chicken breast and two halves grilled peaches. Serve immediately.


In case you don’t have a grill pan, you can toast the peaches on a normal frying pan or skillet.
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