I absolutely love this Peach Basil Chicken Salad Recipe because it’s such a fresh and vibrant twist on a classic chicken salad. The combination of sweet peaches and fragrant basil brings this dish to life, creating a perfect balance of flavors that feels light, yet satisfying. Whenever I make this salad, it’s like a little burst of summer in every bite, and it’s such a crowd-pleaser during warm-weather lunches or picnics.
What makes this Peach Basil Chicken Salad Recipe stand out is how easy it is to prepare, yet it looks and tastes like you put a lot of effort into it. The night-long marination in the peach-infused dressing really lets the flavors mingle beautifully, so if you have some time, prepping it the day before is totally worth it. Trust me—you’ll find that it’s a refreshing change from the usual chicken salad and perfect for when you want something both healthy and indulgent.
Why You’ll Love This Recipe
- Fresh and Flavorful: The juicy peaches and fresh basil make every bite taste bright and delicious.
- Make-Ahead Friendly: Letting it chill overnight enhances the flavors and lets you prep ahead for busy days.
- Versatile Serving Options: Works great on rolls, lettuce beds, or even as a sandwich filling.
- Simple Ingredients: Easy to find items that come together without fuss, making it perfect for any skill level.
Ingredients You’ll Need
The ingredients in this Peach Basil Chicken Salad Recipe come together beautifully to balance sweet, savory, and herbaceous notes. When shopping, look for ripe peaches that are fragrant but firm, and fresh basil that’s vibrant green to really make those flavors pop.
- Ripe Peaches: Choose peaches that are fragrant and just ripe, but not mushy, for the best texture and sweetness.
- Lemon Juice: Adds a bright zing to the dressing and keeps the peaches from browning.
- Extra Virgin Olive Oil: Use a quality olive oil for richness in the dressing.
- Fresh Basil: Chopped fresh basil brings a wonderful herbal freshness that complements the peaches perfectly.
- Vinegar (Tarragon recommended): I love using tarragon vinegar here for its slight anise flavor, but apple cider vinegar is a good swap.
- Salt: Enhances all the flavors in the salad and dressing.
- Celery Seed: A small touch adds subtle depth and crunch.
- Sugar: Balances acidity; adjust to your taste preference.
- Coarse Ground Pepper: Adds just the right bit of spice kick.
- Mayonnaise: Gives the dressing creaminess and helps all the flavors blend smoothly.
- Cooked Chicken Breasts: Shredded chicken breast provides a lean, tender protein base—grilled or poached both work well.
- Celery Ribs: Adds crunch and freshness to the salad.
- Green Onion: Mild onion flavor that adds brightness without overpowering.
- Sweet Red Bell Pepper: For color, sweetness, and a satisfying crunch.
Variations
One of my favorite things about this Peach Basil Chicken Salad Recipe is how easy it is to make it your own. Whether you want to lighten it up or boost the texture, there’s plenty of room to play around with different mix-ins.
- Greek Yogurt Dressing: I sometimes swap half or all the mayo for Greek yogurt to lighten it up and add a bit of tang.
- Nutty Crunch: Toasted almonds or pecans sprinkle on top for extra crunch and nuttiness—I’ve found my family loves this tweak.
- Spice Kick: A pinch of cayenne or chopped jalapeño gives the salad a nice subtle heat if you want to spice things up.
- Seasonal Fruits: Try substituting nectarines or even mangoes if peaches aren’t at their best—just be sure to adjust sugar accordingly.
How to Make Peach Basil Chicken Salad Recipe
Step 1: Prepare and Shred the Chicken
Start by cooking your chicken breasts—poaching is my go-to because it keeps the chicken juicy and tender without adding extra fat. Once cooked and cooled, shred the chicken into bite-sized pieces. This texture is perfect for mingling with the peaches and veggies without being too chunky or mushy.
Step 2: Chop the Fresh Ingredients
While the chicken cools, peel and cube the peaches, chop the celery, green onion, and sweet red bell pepper. Having everything prepped before you mix makes the assembly super quick and smooth. I like my celery diced fine enough to add crunch without overpowering, and the bell pepper brings such a beautiful pop of color.
Step 3: Blend the Dressing
Next, blend all your dressing ingredients until smooth. I use a handheld blender for ease, but a traditional blender works just as well. This is key to emulsifying the lemon juice, oil, vinegar, and mayo with the peaches, so the flavors meld perfectly. Don’t skip the resting time afterward—it’s when the magic really happens.
Step 4: Toss and Refrigerate Overnight
Now for the easy part—combine the shredded chicken, peaches, celery, onion, and bell pepper in a large bowl. Pour the dressing over and stir gently but thoroughly. Cover the salad and let it sit in the fridge overnight (or at least 6-8 hours). This isn’t just about chilling—it gives the peaches time to infuse the chicken and veggies with a subtle sweetness that’s unforgettable.
Pro Tips for Making Peach Basil Chicken Salad Recipe
- Use Ripe, But Firm Peaches: Overripe peaches can make the salad mushy, so choose fruit that’s fragrant but not too soft.
- Blend Dressing Smoothly: I learned that a perfectly emulsified dressing coats the ingredients better, enhancing every bite’s flavor.
- Shred Chicken by Hand: Shredding provides a better texture than cubing for this salad, helping the dressing cling well.
- Don’t Skip the Chill Time: Letting it rest overnight locks in that fresh peachy taste and helps flavors marry beautifully.
How to Serve Peach Basil Chicken Salad Recipe
Garnishes
I love finishing this salad with a sprinkle of freshly chopped basil or even some toasted pine nuts for extra texture and aroma. Sometimes I add a few thin slices of extra fresh peach on top to echo that beautiful flavor even more—and it just looks stunning on the plate. A dash of coarse black pepper right before serving lifts everything up nicely.
Side Dishes
My go-to sides are always simple and light—think a crisp green salad or roasted seasonal vegetables. Sometimes I serve it alongside a crusty baguette or crispy pita chips, especially if we’re having this for lunch. It also pairs wonderfully with a chilled glass of white wine on a lazy summer afternoon.
Creative Ways to Present
For gatherings, I like serving the Peach Basil Chicken Salad Recipe in hollowed-out avocados or inside ripe tomato cups for a pretty appetizer. You can also layer it in clear glasses with lettuce leaves for an elegant presentation. It’s such a crowd-pleaser visually as well as flavor-wise.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it stays fresh for up to 3 days. Because of the fresh peaches and mayo-based dressing, I wouldn’t leave it out at room temperature for too long. I’ve noticed the flavors actually deepen a bit after a day, so if you’re meal prepping, it can be a nice option too.
Freezing
Freezing this salad isn’t something I recommend because the peaches lose their texture and the mayo dressing separates. If you want to prepare ahead, I suggest cooking and shredding the chicken ahead of time and freezing it separately, then assembling the salad fresh when you’re ready.
Reheating
This salad is best served cold or at room temperature, so reheating isn’t really necessary. If you happen to want warm chicken, I’d recommend heating the chicken separately and then adding it to the chilled salad just before serving for the best texture and flavor contrast.
FAQs
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Can I use canned peaches for this recipe?
While fresh peaches are ideal for their texture and flavor, you can use well-drained canned peaches if necessary. Just be sure to choose peaches packed in juice (not syrup) and drain thoroughly to avoid making the salad too watery.
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What kind of chicken works best?
Boneless, skinless chicken breasts are perfect for shredding, whether grilled, poached, or baked. I’ve tried thigh meat too, but breasts offer a cleaner flavor and firmer texture that works wonderfully in this salad.
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Can I make this salad vegan or vegetarian?
You can definitely make a vegan version by swapping the chicken for chickpeas or firm tofu, and using vegan mayonnaise. The peaches and basil still shine as the stars of the dish, so you won’t miss the meat at all!
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How long does the salad last in the fridge?
The salad keeps well for about 3 days in the refrigerator when stored in an airtight container. Beyond that, the peaches may start to break down and affect the texture.
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Is there a way to make this salad less sweet?
Absolutely! Adjust the sugar in the dressing to your taste, or omit it entirely if your peaches are very ripe and naturally sweet. Adding a splash more vinegar can also balance out the sweetness.
Final Thoughts
This Peach Basil Chicken Salad Recipe quickly became one of my favorites because of how effortlessly it blends bright seasonal fruit with savory chicken and fresh herbs—all in a creamy yet light dressing. I love sharing this one with friends, especially during those warmer months when you crave something that feels both satisfying and refreshing. Give it a try—you’ll enjoy how it elevates classic chicken salad into something really special and full of personality.
Print
Peach Basil Chicken Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 8 hours 40 minutes
- Yield: 3 cups
- Category: Salad
- Method: No-Cook
- Cuisine: American
Description
This Peach Basil Chicken Salad is a refreshing and flavorful dish combining tender shredded chicken with juicy peaches, crisp celery, and sweet bell peppers, all tossed in a vibrant homemade basil-infused dressing. Ideal for a light lunch or served on rolls or lettuce beds, this salad offers a perfect balance of sweet, tangy, and savory flavors with a creamy texture.
Ingredients
Dressing Ingredients
- 1 ripe peach, peeled and cut into quarters
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon fresh basil, chopped
- 2 1/2 tablespoons tarragon vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 2 teaspoons sugar, or to taste
- 1/8 teaspoon coarse ground pepper
- 1/3 cup mayonnaise
Salad Ingredients
- 2 ripe peaches, peeled and cubed
- 2 large chicken breasts, cooked and shredded (about 2 cups)
- 3 ribs celery, chopped
- 1/2 cup green onion, chopped
- 1/2 cup sweet red bell pepper, chopped
Instructions
- Shred Chicken and Combine Salad Ingredients: Shred the cooked chicken breasts and place them in a large bowl. Add the peeled and cubed peaches, chopped celery, green onion, and sweet red bell pepper. Mix gently to combine and set aside.
- Prepare the Dressing: In a blender or with a hand blender, combine the peeled peach quarters, lemon juice, extra virgin olive oil, chopped fresh basil, tarragon vinegar, salt, celery seed, sugar, coarse ground pepper, and mayonnaise. Blend until the dressing is smooth and well emulsified.
- Toss the Salad with Dressing: Pour the blended dressing over the chicken and fruit mixture. Stir thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill Overnight: Cover the salad tightly and place it in the refrigerator for at least 8 hours or overnight. This allows the flavors to meld and the salad to chill properly.
- Serve: Serve the Peach Basil Chicken Salad on rolls as a sandwich or on a bed of fresh lettuce for a light, satisfying meal.
Notes
- Peeling the peaches is important for a smooth dressing and a pleasant texture in the salad.
- You can substitute tarragon vinegar with apple cider vinegar if unavailable.
- The salad tastes best after chilling overnight, but it can be served after a few hours if you’re short on time.
- Adjust sugar amount in dressing based on the sweetness of your peaches.
- Store leftovers covered in the refrigerator and consume within 2 days for freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
