Embrace the ease of summer with this serene and flavorful Balsamic Peach Basil Chicken Salad from Half-Baked Harvest. Juicy, sun-ripened peaches, fragrant basil, and tender grilled chicken rest atop crisp greens, while ribbons of crispy prosciutto add just the right amount of savory crunch. Finished with a mellow drizzle of balsamic and a touch of creamy burrata or goat cheese, every bite is a balance of sweet, salty, and grounding.
Perfect for slow lunches on the patio or quiet dinners under golden light, this salad invites you to pause, breathe, and savor the simple beauty of the season.
INGREDIENTS
- 4 ripe peaches, quartered
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- 2 pounds boneless, skinless chicken breasts (about 1 )
- 3 ounces thinly sliced prosciutto
- 1 tablespoon olive oil
- 2 tablespoons fresh chopped basil
- 1 tablespoon fresh chopped oregano
- Kosher salt + pepper
- 6 cups fresh arugula or baby spinach
- 1 cup cherry tomatoes
- 4 ounces of gorgonzola cheese crumbled
- 6 ounces fresh mozzarella or burrata cheese torn
- 1 avocado sliced
- 1/3 cup toasted seeds (such as sunflower, pumpkin, sesame)
Balsamic Vinaigrette
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh chopped basil
- 2 teaspoons Dijon mustard
- Kosher salt + pepper
INSTRUCTIONS
- Add the peaches to a bowl and toss with the balsamic vinegar and honey.
- Add the chicken to a separate bowl and toss with the olive oil, basil, oregano, salt, + pepper.
- Preheat your grill, grill pan, or cast iron skillet to medium-high and brush the grates with oil.
- Remove the peaches from the balsamic mix and grill them for 2-3 minutes or until light char marks appear, flip, and grill another 2-3 minutes. Remove from the grill. Reserve any remaining balsamic mix for the vinaigrette.
- To the grill, add the chicken and prosciutto to grill for 5-8 minutes per side or until the chicken is cooked through and the prosciutto is crisp. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken and crumble the prosciutto.
- In a large salad bowl, combine the arugula, tomatoes, and gorgonzola. Top the salad with grilled peaches, chicken, burrata or mozzarella, and sliced avocado. Sprinkle the toasted seeds all over the salad. Serve the salad alongside the balsamic vinaigrette (below).
Balsamic Vinaigrette
- Grab any remaining balsamic mix from when you tossed it with the peaches. To that, add the olive oil, 1/4 cup balsamic vinegar, basil, mustard, salt, and pepper. Taste and adjust seasonings to your liking. Serve alongside the salad.
