Summer chicken and peach salad

Enjoy a light, fruity meal salad with juicy peach, seasoned chicken breast and a touch of Tuscan sauce. Perfect for a summer lunch or dinner.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main course
Cuisine: Meditan
Keyword: chicken, peach
Servings: 4
Calories: 402kcal


  • 150 g mixed salad with arugula
  • 4 chicken fillets (seasoned of your choice)
  • 4 peaches (chopped)
  • 4 small tomatoes (diced)
  • 1 red onion (thinly sliced)
  • 2 tbsp Balsamic cream (to taste)
  • 4 tbsp Tuscan sauce (to taste)
  • 4 radishes (thinly sliced)
  • salt (to taste)
  • pepper (to taste)


  • Grill the seasoned chicken fillets over medium-high heat until golden brown on each side – then place in the oven for up to 25-30 minutes until cooked through. Cover with aluminum foil to avoid drying out.
  • Combine the salad with the sliced peaches, tomatoes, red onion and radishes per plate.
  • In a motion from left to right, apply balsamic to plates.
  • Apply a few dots of Tuscan sauce scattered over the plate.
  • Slice the fried chicken fillets and place in the center of the plate.
  • Tasty!


Calories: 402kcal


  • Add cheese: Enrich your salad with some creamy goat cheese or feta for a soft, flavorful touch.
  • Nuts for texture: Add walnuts, or choose another type of nut, to add a crunchy dimension to the salad.
  • Fruit vary: Try nectarines instead of peaches for similar sweetness with a slightly firmer texture.
  • Grill the peaches: For a deeper flavor and a surprisingly warm element, grill the peaches before adding them to the salad.
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