Gluten-Free Grilled Peach and Chicken Salad
By the Gluten Free Recipes team ·
Juicy grilled peaches and tender chicken are tossed with crisp fresh vegetables and a bright, zesty dressing for a vibrant and satisfying salad. This dish offers a delightful balance of sweet, savory, and refreshing flavors with a satisfying mix of textures.
At a glance: This medium lunch recipe yields 4 servings in about 22 minutes (12 min prep, 10 min cook). It uses 10 ingredients — including cooked rice, boneless, ripe peaches — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Grilled Peach and Chicken Salad: When preparing this lunch recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Grilled Peach and Chicken Salad: This recipe is naturally gluten-free by using certified gluten-free grains and avoiding any gluten-containing ingredients. Always check labels on sauces and dressings.
Ingredients
- 1 cup cooked rice, quinoa, or certified gluten-free noodles
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium ripe peaches, pitted and sliced
- 2 cups mixed fresh greens (e.g., spinach, arugula, romaine)
- 1 cup chopped fresh vegetables of choice (e.g., cucumber, bell peppers, red onion)
- 2 tbsp gluten-free tamari or your favorite gluten-free dressing
- 1 tbsp fresh lemon juice
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Prepare the base by cooking rice or certified gluten-free noodles according to package directions, aiming for about 10-15 minutes until tender. Once cooked, drain and set aside.
- 2
Season the chicken pieces generously with salt and pepper, ensuring they are coated evenly. Heat 1 teaspoon of olive oil in a skillet over medium-high heat until shimmering. Add the seasoned chicken and cook for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through.
- 3
While the chicken cooks, lightly brush the peach slices with a little olive oil. Grill the peach slices on a grill pan or outdoor grill over medium-high heat for about 2-3 minutes per side, until they have beautiful grill marks and are slightly softened and caramelized.
- 4
In a large bowl, combine the cooked rice or noodles, grilled chicken, mixed fresh greens, and chopped fresh vegetables. Gently toss to distribute the ingredients evenly.
- 5
In a small bowl, whisk together the gluten-free tamari (or dressing), fresh lemon juice, and 1 teaspoon of olive oil to create the dressing. Drizzle this dressing over the salad ingredients and toss gently to coat everything. Serve immediately or refrigerate for later.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Fresh spinach wilts down dramatically — 4 cups raw yields about 1/2 cup cooked. Use more than you think you need.
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
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