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Rosemary Grilled Chicken and Peach Salad with Pecan Vinaigrette | Get Inspired Everyday!

Rosemary Grilled Chicken and Peach Salad with Pecan Vinaigrette



Rosemary Grilled Chicken:

  • 1 pkg boneless, skinless chicken thighs, 1 1/2 pounds
  • 2 cloves garlic minced
  • 2 Teaspoons fresh rosemary, stems removed and minced
  • 1 Tablespoon olive oil


  • 1 pound of washed greens, 16 cups, butterhead and romaine are my favorites
  • 1 large red onion, 1 pound
  • 2 ripe peaches, 1 pound

Pecan Vinaigrette:

  • 1/2 cup toasted pecans
  • 1/4 cup raw apple cider vinegar
  • 1 clove garlic, minced
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon maple syrup
  • 1/2 Teaspoon sea salt, or to taste
  • freshly ground black pepper to taste
  • 1 cup avocado oil or a fruity olive oil


  1. Combine the chicken thighs with the marinade ingredients and marinade in the refrigerator for at least 1 hour, I think marinading overnight adds quite a bit more flavor.
  2. Slice both ends off the onion and peel away the tough outer layer. Slice the onion from the top to the bottom into 1/2″ thick slices.
  3. Preheat the grill over high heat until the temperature reaches 400ºF. Place the marinaded chicken and onion slices on the grill, and immediately lower the heat to medium.
  4. Cook the chicken for 6-8 minutes per side, the time will depend on the thickness of your chicken thighs. You’ll know they’re ready to turn over when they loosen from the grill, and are easy to turn. Grill the onions for about 4 minutes per side, or until they have browned grill marks, and are starting to soften.
  5. While everything is grilling prepare the dressing by placing everything into a blender except the avocado oil. Blend on a lower speed until smooth, and then add the oil in a slow steady drizzle while the blender is running. Blend until the dressing is completely smooth.
  6. When the onions and chicken are done, remove them from the grill and set them aside to cool a bit while you finish the salad.
  7. Slice both peaches into 1/4″ slices or cubes if you’d rather. Layer the peaches over the salad greens, then cut up both the chicken and onions and layer them over the salad greens as well.
  8. Drizzle the dressing over the top or serve it alongside the salad.
  9. I think this salad is best served with the chicken and onions still a bit warm from the grill.


This recipe makes about 1 1/2 cups of dressing, and depending on your taste you may or may not need it all. The leftovers keep well in the refrigerator for 1 week.

  • Prep Time: 30 mins
  • Cook Time: 15 mins