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Fresh Peach Salad with Raspberry Vinaigrette

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"Healthier peach salad salad that is easy to modify for your tastes."
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30 m servings 365
Original recipe yields 4 servings


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  1. Combine vinegar, 2 tablespoons olive oil, honey, 2 teaspoons salt, and 1 teaspoon black pepper in a bowl and mix until well combined. Crush raspberries in a bowl using a fork and add to the vinaigrette.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Lightly brush the cut surfaces of the peaches with vinaigrette. Cook on the preheated grill until browned, about 5 minutes.
  4. Place chicken on a cutting board and sprinkle with 1 tablespoon olive oil and salt and pepper to taste. Cook on the hot grill until browned, 4 to 5 minutes; brush cooked side with vinaigrette. Flip and cook until browned on the second side and no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush second side with vinaigrette.
  5. Slice grilled peaches and grilled chicken and place in a bowl. Add tomatoes, mixed greens, cucumber, red onion, and pecans. Drizzle salad with remaining vinaigrette and mix thoroughly.


  • Cook's Notes:
  • Use nectarines instead of peaches, if you like.
  • You can substitute 1 pound of salmon, pork, or beef for the chicken breasts.
  • Use sunflower seeds or almonds in place of pecans, if you prefer.

Nutrition Facts

Per Serving: 365 calories; 21.6 31.4 15 34 1252 Full nutrition

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