Grilled peach and chicken salad with buttermilk vinaigrette

Total Time
40 min
25 min
15 min
Enjoy a fresh, light summer meal that tastes great even when the temperature soars. This simple salad is filled with arugula, peaches, chicken and red bell peppers drizzled with a creamy salad dressing made from buttermilk and vinegar. The salad dressing can be made ahead and stored in the refrigerator. Just whisk it a few times before serving. If you want beautiful grill marks on the chicken and peaches, don't move them around on the grill while grilling. When grilling the chicken, you can use an instant read thermometer to check for doneness. It should read at least 165°.


1% low-fat buttermilk

2 Tbsp, cultured

White balsamic vinegar

1 Tbsp

Fresh thyme

½ tsp, stemmed

Table salt

½ tsp

Black pepper

½ tsp


3 cup(s)

Cooking spray

1 spray(s)

Uncooked boneless skinless chicken breast(s)

8 oz, two 4 oz filets


2 large, halved and pitted

Roasted red peppers (packed in water)

½ cup(s)


  1. Whisk the buttermilk, vinegar, thyme, salt, and pepper in a large bowl until uniform, even creamy. Set aside.
  2. Lightly coat the grill grate or a nonstick grill pan with nonstick spray; prepare the grill for high-heat cooking or set the grill pan over medium-high heat for a couple of minutes. Add the chicken fillets; cook, turning once, for 8 minutes or until cooked through. Transfer to a cutting board.
  3. Add the peach halves and roasted red pepper. Cook 1 minute, turning the bell pepper once. Transfer the bell pepper to the same cutting board. Continue cooking for 4 minutes, turning the peaches once, or until marked and slightly softened. Transfer the peaches to the cutting board.
  4. Slice the grilled chicken, peaches, and red pepper into thin strips or wedges. Add the arugula to the bowl; toss well to coat. Divide between two plates; scatter the grilled items evenly over the two plates of salad.
  5. Serving size: 1 salad (about 3 cups).