Peaches and Pistachios Salad with Lemon Vinaigrette

Fresh peaches, peppery arugula, creamy goat cheese, crunchy pistachios, and grilled chicken come together in this simple summer salad. The homemade lemon vinaigrette is sweet and tangy — the perfect marriage.

Serves: 4
Prep Time: 15 minutes + marinating
Cook Time: 20–25 minutes

Ingredients

For the Salad

• 1 pound boneless, skinless chicken breasts

• 3 cups arugula

• 2 medium peaches, sliced or cut into bite-sized pieces

• 1/2 cup shelled pistachios, roughly chopped

• 3/4 cup crumbled goat cheese

• Salt and freshly ground black pepper, to taste

• 1/4 cup fresh lemon juice, for marinating the chicken

For the Lemon Vinaigrette

• 1/4 cup fresh lemon juice

• 1 small garlic clove, finely grated or minced

• 1 teaspoon Dijon mustard

• 1/4 teaspoon sea salt, plus more to taste

• Freshly ground black pepper, to taste

• 1/2 teaspoon honey

• 1/4 to 1/3 cup extra-virgin olive oil

Instructions

Marinate the Chicken

1. Place the chicken breasts in a shallow dish or resealable bag.

2. Pour 1/4 cup lemon juice over the chicken and season generously with salt and pepper.

3. Refrigerate for at least 30 minutes or up to overnight.

Make the Lemon Vinaigrette

1. In a small bowl, whisk together the lemon juice, garlic, Dijon mustard, salt, pepper, and honey.

2. Slowly drizzle in the olive oil while whisking until the dressing is smooth and combined.

3. Taste and adjust as needed. If you prefer a less tangy dressing, add a little more olive oil.

Easy option: Add all of the vinaigrette ingredients to a jar with a tight-fitting lid and shake until combined.

Grill the Chicken

1. Preheat the grill to medium-high heat.

2. Remove the chicken from the marinade and discard the remaining marinade.

3. Grill the chicken until cooked through and the internal temperature reaches 165°F, flipping as needed. Cooking time will vary depending on the thickness of the chicken breasts.

4. Allow the chicken to rest for about 5 minutes before slicing or cutting into bite-sized pieces.

Assemble the Salad

1. Add the arugula, peaches, and pistachios to a large bowl.

2. Drizzle with as much lemon vinaigrette as desired and gently toss.

3. Top with the grilled chicken and crumbled goat cheese.

4. Finish with additional pistachios, black pepper, or a drizzle of vinaigrette, if desired.

5. Serve immediately.

Salt Note

This salad is especially good when peaches are at their peak. Keep the vinaigrette on the side if you're making it ahead so the arugula stays fresh and crisp. The dressing can be stored in the refrigerator for up to one week—just let it sit at room temperature for a few minutes and shake well before serving.