Crispy Chicken Peach Salad: Summer on a Plate
I know salad might not sound exciting, but trust me — this one is special. This Crispy Chicken Peach Salad with Farro and Spicy Honey Mustard Vinaigrette has been my go-to dinner lately. It’s fresh, filling, and just the kind of meal I want to eat on a warm summer evening. Sweet, juicy peaches, crispy golden chicken, chewy farro, and a tangy-sweet-spicy vinaigrette… every bite has a little bit of everything.
This salad is really all about celebrating summer’s best flavors. If you’ve got ripe, in-season peaches, this is the perfect way to show them off. They add a burst of sweetness that balances so well with the savory crunch of the chicken. And that vinaigrette? It’s zippy, just a little spicy, and ties the whole salad together in the best way.
This recipe keeps things simple but so flavorful. A bed of greens, some cooked farro for that hearty chew, perfectly crispy chicken (panko-breaded for extra crunch), and those peaches. I like to slice them just thick enough so you get that juicy bite with each forkful. Then comes the dressing — a spicy honey mustard vinaigrette that’s equal parts tangy, sweet, and a little fiery. It wakes everything up and makes the whole salad pop.
Farro is one of my favorite grains to add to salads because it actually makes them feel like a meal. It’s nutty, chewy, and holds up so well against the vinaigrette without getting mushy. Plus, it plays so nicely with the crunch of the chicken. Speaking of chicken, getting it crispy is key. I pan-fry mine until golden and crunchy on the outside while staying juicy inside — the perfect contrast to the soft peaches and hearty farro.
This is one of those salads that doesn’t feel like a “salad.” It’s colorful, full of textures, and leaves you feeling satisfied without being weighed down. I love serving it for dinner on the back patio with a glass of chilled rosé, but it’s just as good packed up for a picnic or a light weekend lunch.
It’s easy enough for a weeknight but impressive enough for friends — and it just screams summer. Sweet, spicy, crunchy, juicy… basically, it has everything you want in one bowl.
If you’re looking for a fresh way to enjoy summer peaches, let this be it. You’ll want to make extra dressing too — it’s so good, you’ll find yourself drizzling it over grilled veggies, sandwiches, and even spooning it over roasted potatoes.
Crispy Chicken Peach Salad
Ingredients
- 2 peaches thinly sliced
- 8 cups arugula
- 1 cup farro cooked
- 2 tbsp olive oil
- 2 tsp salt
For the chicken
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp milk
- 2 cups panko breadcrumbs
- 1 cup vegetable oil
For the dressing
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp hot sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat the oven to 350 degrees.
- Toss the cooked 1 cup farro on a baking sheet lined with parchment paper in 2 tbsp olive oil and 2 tsp salt. Bake for 20 minutes until golden brown and crispy.1 cup farro, 2 tbsp olive oil, 2 tsp salt
- In a medium bowl, whisk together the 1/2 cup Dijon mustard, 1/4 cup honey, 1/4 cup apple cider vinegar, 1/4 cup olive oil, h1 tbsp hot sauce, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper until well combined.1/4 tsp black pepper, 1/2 cup Dijon mustard, 1/4 cup honey, 1/4 cup apple cider vinegar, 1/4 cup olive oil, 1 tbsp hot sauce, 1 tsp garlic powder, 1 tsp salt
- Heat the dressing in a small saucepan over medium heat until it begins to simmer.
- Reduce the heat to low and let the dressing simmer for 3-4 minutes, stirring occasionally, until it thickens slightly. Remove the pan from the heat and let the dressing cool at room temperature.
- Cut each 4 boneless skinless chicken breasts into 2-3 thin cutlets, and pat them dry with paper towels.4 boneless skinless chicken breasts
- In a shallow bowl, whisk together the 1 cup all-purpose flour, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp paprika, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.2 tsp garlic powder, 2 tsp onion powder, 1 tsp paprika, 1 tsp dried thyme, 1/2 tsp salt, 1 tsp black pepper, 1 cup all-purpose flour
- In another shallow bowl, whisk together the 2 large eggs and 2 tbsp milk. In a third shallow bowl, add the 2 cups panko breadcrumbs.2 large eggs, 2 cups panko breadcrumbs, 2 tbsp milk
- Dip each chicken cutlet in the flour mixture, shaking off any excess. Dip the chicken in the egg mixture, making sure it's well coated. Coat the chicken in the panko breadcrumb mixture, pressing the crumbs onto the chicken to help them adhere.
- Heat the 1 cup vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken cutlets to the skillet, making sure not to overcrowd the pan.1 cup vegetable oil
- Cook the chicken for 3-4 minutes on each side, or until they’re crispy and golden brown.
- Transfer the chicken cutlets to a wire rack set over a baking sheet to drain off any excess oil. Let rest for 10 minutes.
- Toss the 8 cups arugula and 2 peaches in the dressing and top with sliced crispy chicken breast. Drizzle with additional dressing and serve.2 peaches, 8 cups arugula
