Grilled Lemon-Herb Chicken & Summer Peach Salad
Fresh, bright summer flavor with a Morning Shield twist.
Grilled lemon-herb chicken, juicy summer peaches, crisp greens, creamy avocado, and a bright homemade dressing.
Packed with lean protein, colorful produce, healthy fats, and feel-good summer flavor.
Directions
FROM GRILL TO GARDEN
Bring it all together with juicy lemon-herb chicken, summer peaches, crisp greens, and a bright homemade dressing.
- Marinate the chicken. Combine olive oil, fresh lemon juice, oregano, garlic powder, salt, and black pepper. Coat the chicken and let it marinate for about 20–30 minutes.
- Grill the chicken. Heat the grill or grill pan to medium-high. Grill the chicken for about 5–7 minutes per side, or until cooked through to 165°F. Let it rest for 5 minutes, then slice.
- Make the lemon-herb dressing. Whisk together olive oil, fresh lemon juice, honey, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.
- Build the salad. Arrange the mixed greens in a large bowl. Add sliced peaches, avocado, cucumber, crumbled feta, pecans, and thinly sliced red onion.
- Finish and serve. Top with the sliced grilled chicken. Drizzle with the lemon-herb dressing and gently toss, or serve the dressing on the side.
Chef Avi’s Tip
For the juiciest chicken, let it rest for 5 minutes before slicing so the juices stay in the meat.
Choose peaches that are ripe but still firm. They’ll stay beautifully intact in the salad instead of becoming mushy.
For even more summer flavor, place the peach slices on the grill for 1–2 minutes per side to lightly caramelize them.
Add the avocado and dressing just before serving to keep the salad fresh, crisp, and vibrant.
Toast the pecans briefly in a dry skillet for extra crunch and a deeper, nuttier flavor.
Chef Avi’s finishing touch: Save a little dressing to drizzle over the sliced chicken after plating. It gives every bite that bright lemon-herb finish.