Peach Salad with Pecan Chicken and Gorgonzola

“Movin’ to the country, gonna eat a lot of peaches, I’m movin’ to the country, I’m gonna eat me a lot of peaches….If I had my little way, I’d eat peaches every day”…especially now that they’re in season! There’s nothing quite like a fresh peach that is so ripe the juice dribbles down your arm or all over your shirt. When summer arrives, I go all in with peaches!

Today’s recipe is inspired by this beloved stone fruit. I was craving a salad and decided to toss crispy pieces of oven-baked chicken coated in ground pecans and panko with peaches, spring greens, and a nice dose of crumbled gorgonzola. My peaches actually weren’t quite as ripe as I would have liked, so I went ahead and sautéed them in a little brown sugar and butter to soften them up, but feel free to skip this step if your peaches are already super juicy. I also added a bit of peach jam to my vinaigrette so the theme carried all the way through the dish. I originally was going to mix in some jicama for a little extra crunch, but Trader Joe’s didn’t have any, and I was feeling way too lazy to head to another market – next time though. Yay for peaches.

And, now that song is totally stuck in my head…again! Anyone else?

Peach Salad with Pecan Chicken and Gorgonzola
Printable Recipe


Pecan Chicken:
3/4 cup ground pecans (I pulsed mine in the food processor)
3/4 cup panko
1 1/2 teaspoons paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1/3 cup all-purpose flour
2 boneless, skinless, chicken breasts, cut into bite sized chunks
2 large eggs

1 tablespoon unsalted butter
1 tablespoon packed brown sugar
3 peaches, pitted and sliced

1 tablespoon olive oil
1 tablespoon white balsamic vinegar
1/2 tablespoon peach jam
Pinch of salt

For assembly:
1 5-ounce package spring greens
1/2 cup crumbled gorgonzola

To make the pecan chicken, heat oven to 350˚F. Mix ground pecans, panko, paprika, cayenne pepper, and salt in a shallow pan. Put the flour in a shallow dish and lightly dredge all sides of the chicken in it, working in batches. Place the eggs in another shallow dish and beat well with a fork and dredge all sides of the flour coated chicken in the egg mixture; place chicken pieces in the pecan mixture and coat well on all sides. Place coated chicken pieces on a large greased cookie sheet and bake at 350˚F for 8 to 12 minutes or until chicken is cooked through and no longer pink in the center. Cool to room temperature.

To make the peaches, heat butter and brown sugar in a large nonstick skillet over medium heat. Add the peaches and stir to coat well. Sauté for 5 to minutes or until peaches are soft. Cool to room temperature.

To make the vinaigrette, whisk olive oil, vinegar, peach jam, and salt in a small bowl.

To assemble the salad, toss spring greens with the vinaigrette, then stir in the cooled chicken and peaches, and crumbled gorgonzola. Makes 4 servings.

Nutrition: 557 calories, 29.3g fat, 5.4g fiber, 40.6g protein per serving
Cost: $3.08 per serving

15 Responses to Peach Salad with Pecan Chicken and Gorgonzola

  1. I got some organic plums at Whole Foods today. Can’t wait to stop by the farmers market tomorrow and pick up some peaches – it’s my favorite fruit in the summer! Love the pecan crusted chicken and the peach slices and vinaigrette. Sounds perfect on a hot summer day! :)

  2. Hahah!! You have now got that song in my head too!
    This looks delicious! I have only ever made very boring salads, I never put much thought into it because I make salads a side dish. But I think I want to make them the main attraction some time soon!

  3. I’ve never even heard that song but now you’ve got me making up a tune to it in my head…and craving that salad! Oh peaches…how I love thee.

  4. Great salad Kerstin…I love how you prepared the chicken and tossed in a salad with peaches…very summery.
    Hope you are having a wonderful week :)

  5. and I was just at whole foods and completely forgot to get peaches.
    was dying to make a peach pie–so badly
    it was a peach pie that i made 3 summers ago, so good; a recipe i got from martha and jazzed it up a bit.

  6. I’ve been putting peaches in my salads lots lately- LOVE them with cheese! And I love the idea of this one with the pecan chicken. Beautiful photos!

  7. Presidents of the United States of America! I had completely forgotten about that song and Them!! Thanks for the refresher!!

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