Peach season is basically my love language. Sweet, juicy, and just begging to be paired with something creamy and savory. This salad is peak summer energy — fresh, bright, and ready in about 20 minutes. Bonus: it’s loaded with protein thanks to the grilled chicken, and nutrient-dense with greens, healthy fats, and colorful produce.

The burrata is optional… but also not really optional if you want that dreamy creamy magic.

Ingredients:

-2 chicken breasts (about 6 oz each)

-2 ripe peaches, halved and pitted

-1 ball burrata cheese (about 4 oz)

-4 cups arugula or mixed baby greens

-1 small cucumber, sliced thin

-1/4 cup toasted pecans or walnuts

-2–3 tbsp extra virgin olive oil

-1 tbsp balsamic glaze (or balsamic vinegar)

-Sea salt & black pepper to taste

-Optional: fresh basil for garnish

Directions:

-Season the chicken: Rub chicken breasts with 1 tbsp olive oil, salt, and pepper.

-Grill: Heat a grill or grill pan over medium-high heat. Grill chicken for 5–6 minutes per side until cooked through. During the last 3–4 minutes, add the peach halves (cut side down) and grill until char marks appear.

-Rest & slice: Let chicken rest for 5 minutes, then slice.

-Assemble: Arrange greens, cucumber, and grilled peaches on a large platter. Tear the burrata over the top, add sliced chicken, and sprinkle with toasted nuts.

-Drizzle & serve: Finish with remaining olive oil, balsamic glaze, and fresh basil if using. Serve immediately while the peaches are still warm.

Meal Shortcut: Use rotisserie chicken.