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Home » Peach Melba Salad with Chicken and Mint Vinaigrette Recipe

Peach Melba Salad with Chicken and Mint Vinaigrette Recipe

    Peach Melba Salad with Chicken and Mint Vinaigrette Recipe

    Take advantage of the season for peaches by preparing this refreshing peach melba salad, which consists of peaches, raspberries, goat cheese, and a lovely lemon-mint vinaigrette.

    Peach Melba is a type of dessert that is generally created with peaches and then topped with raspberry sauce and vanilla ice cream.

    The celebrated chef Auguste Escoffier came up with the idea for the dish in 1892 and named it after the opera diva Nellie Melba.

    This recipe is one that you won’t want to pass up because it takes the concept of peach melba and transforms it into a stunning salad rather than a sweet dessert.

    Prepare this salad as soon as possible, because the peak of the peach harvest season has arrived in the Midwest.

    Ingredients Needed:

    • 3 quarters of a pound of boneless, skinless chicken breast.
    • salt and pepper.
    • 1 teaspoon olive oil.
    • 1 ten-ounce container of spring mix*.
    • 2 thick slices of peach fruit.
    • 1 package of raspberries that is six ounces.
    • 2 ounces of goat cheese that has been shredded.

    Mint Vinaigrette

    • ¼ cup fresh lemon juice.
    • 3 tablespoons olive oil.
    • Honey, to taste, two tablespoons
    • 2 teaspoons of finely chopped fresh mint leaves.
    • salt and pepper.


    If the chicken breasts are very thick, you can chop them in half horizontally to create pieces that are more manageable for the cooking process and that are also more evenly distributed.

    Salt and pepper should be applied to chicken breasts.

    Put a big skillet over medium-high heat, then add one teaspoon of olive oil to the pan once it’s hot.

    Once the oil begins to shimmer, add the chicken and heat for 4-5 minutes per side, or until the chicken is cooked all the way through. The use of a meat thermometer is highly recommended for determining whether or not chicken has been properly cooked. I make use of this one. You want the thickest section of the breast to reach a temperature of 165 degrees.

    As soon as the chicken is done cooking, put it to the side so it can cool down while you make the dressing and the remainder of the salad. After it has rested for at least ten minutes, thin slices should be cut from it.

    Place the lettuce in the bottom of a big bowl and then top it with the sliced chicken, peaches, raspberries, and goat cheese. Sprinkle with the dressing, and then dig in!

    To make the dressing, place the lemon juice, olive oil, honey, and chopped mint in a small bowl and whisk to mix. Test the dish for flavor, and then add salt and pepper to taste.