There’s something magical about a salad that tastes like July on a plate: warm peaches, fresh mozzarella, and smoky grilled chicken, all tangled up in basil leaves and a drizzle of balsamic glaze. This Grilled Chicken Peach Caprese Salad is exactly that: a protein-packed, sweet-and-savory dream that takes 15 minutes and makes you feel like you’re eating under Tuscan skies (even if you’re standing barefoot in your kitchen next to a box fan).
It’s everything I want in a summer meal: fast, fresh, and impossibly pretty. And if you’ve never tried pairing peaches with grilled chicken, let this be your sign, it works like a charm.
Grilled Chicken Peach Caprese Salad. I know, what a mouthful. Inspired by classic, simple and straightforward Caprese Salad, I decided to go ahead and take the simple out of the equation (don’t worry, it’s still pretty straightforward) and make it just a little bit more complex and interesting. The idea actually came to me after seeing a Caprese Chicken Salad, then I just followed my instinct and transformed it into a whole new thing. Once I started adding new ingredients I couldn’t stop. Sue me.
This is actually an updated version of this old, beloved recipe. Since summer is fast approaching and I love making this salad every year, I thought I’d revisit it and take things up a notch.
The goal of this salad was to always take a rather simple classic and turn it into a more complex version of itself. Turn it into perhaps a full meal, something you can throw together without too much fuss but have on its own. So it was important to have enough protein, and a decent amount of fiber, while keeping it easy. My original recipe is just that: you do have to grill the chicken and char the corn, but then it’s all a matter of assembling the salad and drizzling with balsamic vinegar.
I’m keeping original here and I must say, I love it and I think it’s great as it is. But in case you want a salad that’s dressed all the way through and you don’t mind the little extra work, I’m including an optional vinaigrette to the recipe that you can add to your salad!
Grilled Chicken Peach Caprese Salad – a few details
Like I’ve said a million times, this is a gorgeous summer salad. There’s fresh peaches, there’s grilled corn, but it can be an any-season salad. As with most recipes, this one is very easily customizable and very flexible.
So no fresh peaches? No problem. Skip it altogether or try a seasonal fruit. It not only adds a nice sweet touch to the salad, but it’s also a good source of fiber.
My favorite part about this salad though is the abundance of protein choices. If you, like me, eat a lot of protein – gotta build those muscles – you’ll be happy to learn this little salad has chicken thighs, prosciutto, and mozzarella. All served on a very light, very fresh bed of greens, because, you know, balance.
Despite all the different components, it’s still a very simple salad: you don’t need to make a whole dressing. A generous drizzle of balsamic (vinegar, reduction, or glaze – whatever you have available) is enough to tie it all together and enhance the overall flavor of the salad.
Balsamic is a perfect topping for those fresh mozzarella slices – a perfect Italian ingredient to go with those classic Italian flavors. Balsamic vinegar is one of those staple ingredients I always have in my kitchen. It’s worth splurging on a good-quality one, I always say. Same goes for olive oil.
A Few Tips
Although charring the corn is not absolutely necessary, it’s highly encouraged. Charring the corn caramelizes the sugars in the corn kernels, resulting in a more complex profile. It adds that lovely, smoky flavor to our salad.
In order to do this, you have a few options, from using your gas stove or oven broiler. If grilling your corn over an open flame on a gas stove or directly onto an electric stove’s burners, please make sure to do so carefully.
The heat should be set to medium high. Using heatproof tongs, hold the corn over the flames and cook until charred all over, turning often, always very carefully. I repeat, please be careful!! Otherwise, just use a grill or a skillet and trust me, it’ll work just fine! All the details are in the instructions, but please let me know if I’m missing anything.
Looking for more easy summer dinner recipes?
Try my Baked Shrimp with Feta
Need a no-cook option? Check out my Peach, Raspberry and Watercress Salad
Love stone fruit season? My Fresh Peach Cake is the sweetest way to celebrate it.
If you make this Grilled Chicken Peach Caprese Salad, please be sure to leave a comment! I’d love to hear from you and I love responding to every comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!
Grilled Chicken Peach Caprese Salad
2
servings15
minutes15
minutesIngredients
4 chicken thighs, boneless and skinless
2 tbsp olive oil
1 tsp Italian seasoning
1 ear corn
1 ball fresh mozzarella
2 medium peaches
2 cups salad greens
4 slices prosciutto, torn into strips
balsamic glaze or vinegar, for drizzling
fresh basil leaves
salt and black pepper
- Balsamic Vinaigrette (optional)
1 tbsp honey
1 tsp dijon mustard
1 garlic clove, minced
2 tbsp balsamic vinegar
1/4 cup extra virgin olive oil
salt and black pepper
Directions
Season the chicken thighs with salt, pepper, and Italian seasoning.
Heat the olive in a skillet over medium high. Add chicken thighs and cook for about 5 minutes on each side, or until chicken is cooked through. Remove from the heat and let them rest for 5 minutes before slicing (this allows the juices to redistribute within the meat, preventing them from leaking out when you slice).
Meanwhile, grill the corn: (there are a few ways you can do this, let’s go over the options real quick) you can do it over an open flame on a gas burner (this is for the adventurous cook): carefully hold the ear with long heatproof tongues above the flame of a gas burner on a medium to medium high heat. Make sure to turn the corn regularly until cooked through and evenly charred. This takes about 5 minutes. You can use your oven: adjust oven rack 5 inches from broiler element and heat broiler. Line a baking sheet with aluminum foil. Transfer corn to prepared baking sheet and broil until browned, flipping halfway through - this takes about 10 minutes. You can also just use a griddle pan. And alternatively, just use a good old skillet.
Cut the kernels off: place one end of the cob onto a cutting board. Then, using a sharp knife, cut downward, as close to the base of the kernels as possible, while taking care not to angle the blade into the cob itself. Rotate the ear of corn, and repeat the cut until all the kernels have been removed.
Slice the mozzarella and peaches.
Assemble the salad: place the greens on a serving platter. Top with sliced chicken, peaches, and mozzarella slices. Top with corn and torn prosciutto. Drizzle with the balsamic and finish with the basil.
If making the vinaigrette: in a small bowl, whisk together the honey, balsamic, mustard, minced, garlic, and season with salt and pepper. Drizzle in the olive oil, whisking until the dressing is fully emulsified.
Assemble the salad: in a medium bowl, add the salad greens and half the vinaigrette. Toss to coat, then place the greens on a serving platter. To the same bowl, add the peach, mozzarella slices, and remaining vinaigrette. Toss to coat then place over salad greens, along with chicken slices. Top with corn and torn prosciutto. Drizzle with the balsamic and finish with the basil.
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