I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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This is the kind of salad you’ll crave all season long. Bright and herbaceous from a simple basil vinaigrette, balanced by juicy grilled chicken, creamy goat cheese, and sweet grilled fruit – it’s the perfect blend of flavor and texture. Whether you’re entertaining or just trying to break out of a boring weeknight dinner rut, this Grilled Chicken Goat Cheese Salad with Basil Vinaigrette delivers something special with minimal effort.
A beautifully balanced summer-to-fall salad that’s big on flavor and built with ingredients that can easily be prepped ahead of time. It’s perfect for hosting, meal prep, or just a nourishing dinner that feels elevated and simple.
Ingredients You’ll Need
For the Basil Vinaigrette
Fresh basil
White balsamic vinegar (or substitute with apple cider vinegar)
Olive oil
Garlic
Honey
Sea salt
For the Salad
Boneless skinless chicken breasts (pounded to even thickness)
Mixed greens
Raw pecans
Seasonal fruit (ex. peaches or pineapple)
Crumbled goat cheese (optional but highly recommend)
Equipment Overview
Blender for vinaigrette
Grill or grill pan
Sheet pan with parchment paper for toasting nuts
Meat mallet or rolling pin to pound chicken
Step-By-Step Instructions
Pound and Marinate your Chicken : Pound chicken to 3/4″ thickness for even grilling. Blend your vinaigrette and use half to marinate the chicken. Save the rest for drizzling.
Toast the Pecans : While the chicken marinates, toast your pecans in the oven at 400°F for 6 – 8 minutes, or until fragrant. Remove from the oven and let cool completely.
Grill the Fruit (Optional) : If using peaches or pineapple, grill over medium heat for 2 – 3 minutes per side (be sure to drizzle some oil on the fruit and/or your grill grates to prevent sticking). This adds incredible caramelized flavor and takes the salad to the next level.
Grill the Chicken : Preheat grill to medium-hight and cook chicken for 4 – 5 minutes per side. Let rest for at least 5 minutes before slicing.
Assemble Your Salad : In a large serving bowl, layer mixed greens, toasted pecans, grilled fruit, goat cheese, and sliced grilled chicken. Drizzle generously with the reserved basil vinaigrette.
Storage Tips
Vinaigrette can be stored in the fridge in a sealed jar for up to 5 days.
Grilled chicken keeps well in an airtight container for 3 – 4 days in the refrigerator.
Salad is best assembled fresh. Store components separately for quick assembly.
Frequently Asked Questions
Can I use a different protein?
Absolutely. Grilled shrimp or salmon would be amazing with the basil vinaigrette.
What fruits pair best with this salad?
Peaches are pictured, but pineapple, nectarines, or even plums work beautifully depending on the season. Other ideas include (not grilled): dried apricots, blueberries, and raspberries.
Can I make this dairy-free?
Yes! Simply omit the goat cheese or use a dairy-free alternative.
How can I save time on busy weeknights?
Marinate the chicken and make the vinaigrette the night before. Toast pecans in bulk and keep on hand for meals like this.
This is one of those salads that gets better with every bite – the crunch of pecans, the creaminess of goat cheese, the sweetness of grilled fruit, and that basil vinaigrette? A total game changer. If you try it, I’d love to know how you made it your own.
This grilled chicken salad is bursting with summer flavor – from herby basil vinaigrette and creamy goat cheese to sweet seasonal grilled fruit and crunchy toasted pecans. It’s light yet satisfying, and perfect for everything from dinner parties to meal prep.
Ingredients
Basil Vinaigrette
1/2 cup fresh basil, rinsed and pat dry
3 tablespoons white balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons water (for thinning, if needed)
1 tablespoon honey
2 garlic cloves, smashed
1 teaspoon sea salt
Salad
1 pound boneless skinless chicken breast, pounded to 3/4″ thick
1 – 2 cups seasonal fruit (shown : peaches)
1/4 cup raw pecans
1 (5 ounce) container of mixed greens
2 ounces of flavored goat cheese, crumbled (omit for dairy-free)
Instructions
Pound the Chicken : If you haven’t already done so, use a mallet to pound the chicken breasts to an even thickness (about 3/4 inch). Place between two sheets of parchment or in a Ziploc bag to make it easy!
Preheat the oven : Set your oven to 400°F. Spread the pecans on a baking sheet and toast for 6 – 8 minutes, or until fragrant. Remove and let cool completely.
Make the vinaigrette : In a blender, combine the basil, olive oil, white balsamic vinegar, water, honey, garlic, and salt. Blend until smooth. Pour half of the vinaigrette over the pounded chicken in a Ziploc bag or in a bowl and refrigerate to marinate for at least 2 hours (if time permits). Store the remaining vinaigrette in a mason jar or airtight container in the fridge.
Prep the Grill : When you’re ready to cook, preheat one side of your grill to medium heat, and the other to medium-high heat. Lightly oil the grates with olive oil if needed.
Grill the Chicken and Fruit : Remove the chicken from the marinade and grill (on medium-high heat) for 4 – 5 minutes per side, depending on thickness. If your chicken wasn’t pounded thin, increase cook time as needed. On the medium heat side, grill your fruit for 2 – 3 minutes per side.
Rest and Slice : Let the grilled chicken rest for 5 minutes before slicing while you assemble the salad.
Assemble the salad : In a large bowl or on a serving platter, layer mixed greens, seasonal fruit (such as grilled peaches), cooled toasted pecans, and crumbled goat cheese (if using).
Finish and serve : Top the salad with sliced grilled chicken and drizzle with the remaining basil vinaigrette. Serve immediately.
Marinate chicken for at least 2 hours for max flavor (if time permits)
Grilled peaches are shown in the photo; pineapple is also a great choice
Toast extra pecans and store them for later salads and snacks
Use a flavored goat cheese to switch it up
Prep Time:20 minutes (2 hours 20 minutes if time permits to marinate chicken)
Cook Time:15 minutes
Category:Salad
Method:Grilling
Cuisine:American, Seasonal, Summer-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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