Spring Peach & BBQ Chicken Salad

One of my favorite meals this time of year is a good BBQ chicken. I'm a sucker for the sweet, spicy, and slightly tangy bite that is BBQ sauce, and when paired with simple chicken, the flavors really stand out. If I'm craving BBQ during the week, I usually keep it simple with some chicken thighs coated in the sauce, and then served with some roasted veggies and a peach and goat cheese salad on the side.

Now, I have a quick question for you guys - are you the type of person that likes to eat each component of their meal separate? With nothing touching? Or are you the kind of person that likes to mix everything together? Or, do you fall somewhere in between? I tend to fall somewhere in between, and lean a little on mixing! I tend to make meals that compliment each other, and I love taking a bite or two of a few things to see how they play together on my tastebuds.

Enter this salad. This isn't your typical BBQ chicken salad (nothing wrong with those - probably one of my favorite salads in the world), because it was born from the components of my dinner blending together one night. The sweetness of the peaches pairs perfectly with the BBQ sauce (hello, my Peach BBQ Sauce anyone??) and the fresh crunch of veggies and greens makes for the perfect light weeknight meal.

Serving Size: 2 salads


4 cups mixed greens

2 thin, small chicken cutlets

4-5 Tbsp favorite BBQ sauce, plus more for drizzle

1/2 peach, sliced or diced

2 Tbsp goat cheese

4 Tbsp slivered almonds

1 carrot, sliced into thin ribbons

1/3 cup corn kernels

2 Tbsp chopped cilantro for garnish

Desired amount of your favorite dressing (I like balsamic or ranch for this)


1. Coat your chicken in BBQ and let marinate for at least 30 minutes, or up to 3-4 hours.

2. Heat or grill or grill plate (or cast iron if you have neither) over medium heat and coat with a spray or two of avocado oil.

3. Grill your chicken 3-4 minutes per side, or until cooked all the way through. Timing will depend on how thick your chicken is.

4. Remove chicken and let cool for 5-10 minutes. Once cool, slice into strips.

5. In two separate bowls, divide the mixed greens in half. Top with even amounts of the peaches, carrots, corn, and chicken. Drizzle with dressing, and then garnish with the almonds, goat cheese, and cilantro. Serve immediately!

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