This is a simple spinach salad with roasted chicken, fresh peach, and sweet corn, pulled together with a quick balsamic vinaigrette. It comes together in about 30 minutes, and the ingredient list is short enough that nothing gets wasted. If peaches are good at your market right now, this is a practical way to use one.
The technique that matters
The vinaigrette is the hinge point of this salad. Balsamic and olive oil donโt naturally want to combine โ you have to force them together by whisking constantly while you add the oil slowly. Start with the vinegar, mustard, salt, and pepper fully mixed, then add the oil in a thin, steady stream while whisking the whole time. The mustard isnโt just for flavor; it acts as an emulsifier, helping the dressing stay cohesive instead of splitting into oily puddles on the plate. A dressing that holds together coats every leaf evenly. One that splits just pools at the bottom of the bowl. Dress it at the table โ a pre-dressed salad goes limp fast.
Keeping it fresh
Store each component separately if youโre making this ahead. Roasted chicken keeps well in an airtight container in the fridge for up to 3 days โ slice it just before serving so it doesnโt dry out. The vinaigrette will keep in a small jar in the fridge for up to a week; give it a good shake before using because it will separate as it sits. Raw spinach stays crisp for a day or two if you keep it dry โ wet greens wilt quickly, so pat them dry after washing. The diced peach is the most time-sensitive part: cut it right before assembling, since peach flesh browns and softens within an hour or two of being cut.
If something goes sideways
- The dressing tastes flat: Balsamic varies a lot in sweetness and acidity depending on the brand. If yours tastes dull, add a small pinch of salt and whisk again โ salt sharpens flavor before you even notice itโs missing.
- The chicken is dry after roasting: It was likely overcooked or sliced too soon. Let it rest on the cutting board for 5 minutes before slicing; cutting immediately lets the juices run out onto the board instead of staying in the meat.
- The greens are already wilting before you serve: The bowl or the greens were warm. Make sure the chicken has cooled to at least room temperature before it goes anywhere near the spinach โ residual heat wilts greens on contact.
- The peach is mealy or flavorless: Out-of-season peaches are often both. Frozen peach chunks, thawed and patted dry, work better than a hard, flavorless fresh peach in any month that isnโt peak summer.
- The dressing broke and looks greasy: Add a tiny drop of water and whisk hard again โ this often brings it back together. If it wonโt re-emulsify, pour it through the salad anyway; the flavor is still there even if the texture isnโt perfect.
Peachy Summer Salad with Chicken & Balsamic Vinaigrette
Equipment
- Rimmed baking sheet
- Medium mixing bowl
- Whisk
- Sharp Chefโs Knife
- Cutting board
- Instant-read thermometer
Ingredients
- 1 medium chicken breast about 6-8 oz / 170-225g
- 1 tablespoon neutral oil vegetable, canola, or extra virgin olive oil, for the chicken
- ยฝ cup peach diced, about half a large peach (80g)
- ยผ cup sweet corn kernels fresh, frozen and thawed, or canned and drained (40g)
- 1ยฝ cups spinach or baby romaine, arugula, etc. (45g)
- ยฝ tablespoon balsamic vinegar 7ml
- 1 tablespoon extra virgin olive oil 15ml
- ยผ teaspoon Dijon mustard 1g
- 1 pinch salt to taste
- 1 pinch freshly ground black pepper to taste
Instructions
- Preheat your oven to 375ยฐF / 190ยฐC (170ยฐC fan-forced). Place the chicken breast on a rimmed baking sheet, drizzle with 1 tablespoon of neutral oil, and turn to coat evenly. Season with salt and pepper.1 medium chicken breast, 1 tablespoon neutral oil, 1 pinch salt
- Roast for 15โ20 minutes, or until the internal temperature reaches 165ยฐF / 74ยฐC on an instant-read thermometer and the juices run clear. Remove from the oven and let rest for 5 minutes before slicing.1 medium chicken breast
- While the chicken roasts, make the vinaigrette. In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, and a pinch each of salt and pepper. While whisking constantly, slowly drizzle in the olive oil in a thin, steady stream until the dressing is emulsified and cohesive. Taste and adjust seasoning.ยฝ tablespoon balsamic vinegar, 1 tablespoon extra virgin olive oil, ยผ teaspoon Dijon mustard, 1 pinch salt
- Place the greens in a serving bowl. Drizzle the vinaigrette over the greens and toss gently to coat.1ยฝ cups spinach
- Top with the diced peach, corn kernels, and sliced roasted chicken. Serve immediately.1 medium chicken breast, ยฝ cup peach, ยผ cup sweet corn kernels
Notes
Nutrition
Frequently asked questions
Can I use canned or frozen corn instead of fresh?
Yes โ both work fine here. Drain canned corn well and pat it dry so it doesnโt water down the dressing; frozen corn should be thawed and dried the same way.
Do I have to use spinach, or can I use a different green?
Any tender green works. Baby romaine and arugula are both listed as options in the recipe. Arugula adds a peppery bite that plays well against the sweet peach; baby romaine stays crisper if the salad sits for a few minutes before eating.
How do I know the chicken is done without a thermometer?
The recipeโs poke test โ the meat bounces back and juices run clear โ is a reliable visual check. If you want more certainty, a cheap instant-read thermometer takes the guesswork out entirely; youโre looking for 165ยฐF at the thickest part.