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+ servings

Grilled Chicken and Peach Salad with Caramelized Barbecue Sauce

Cook Time 1 hour
Total Time 1 hour
Servings 4 servings
Author Si Foster, A Bountiful Kitchen


  • 1 large head Romaine Lettuce
  • 4 chicken breast halves seasoned with sea salt and pepper on both sides
  • 3 whole ripe peaches or nectarines peeled (peaches only), pitted and quartered
  • bbq sauce about 1 1/2 cups
  • dressing for salad:
  • 1 cup buttermilk shaken well
  • 1/2 cup plain Greek yogurt or Best Foods mayo
  • 1/4 cup rough chopped fresh herbs basil, thyme, oregano
  • 1 clove garlic minced
  • 1 tablespoon red wine vinegar or white balsamic
  • sea salt and fresh ground pepper to taste


  1. Up to two days before, or while cooking chicken, make dressing by placing buttermilk, Greek yogurt, herbs, garlic clove, vinegar and salt and pepper in a bowl or jar. Whisk ingredients until smooth using an immersion blender or a wire whisk. Set in fridge until ready to use.
  2. Wash Romaine lettuce, spin and rough chop. Refrigerate until ready to assemble salad.
  3. Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees and preheat, lid closed, for 10 to 15 minutes.
  4. Place seasoned chicken on grill. Cook for about 20 minutes each side, or until internal temperature has reached 165 degrees. The chicken should be turned once in the grilling process.
  5. About 10 minutes before the chicken is done, brush with bbq sauce or glaze and place peach or nectarine slices on grill. Do not coat the fruit slices with bbq sauce.
  6. Grill fruit for last ten minutes with chicken.
  7. Remove chicken and peaches from grill and set aside.
  8. Cut chicken in to slices and set aside.
  9. Place about 1/2-3/4 cup of bbq sauce or glaze in a saucepan. Heat the glaze until bubbly over medium high heat. Place cut up chicken in sauce, using tongs or two spatulas, turn the chicken until coated completely in sauce. Let the chicken sit in the caramelized sauce on stovetop for about 1-2 minutes, util completely coated and bbq sauce is sticking to chicken. Remove from heat and set aside.
  10. Toss the lettuce with about 1/3 cup of salad dressing in a large bowl.
  11. Plate the salad on individual plates, lettuce first, then top with grilled chicken and peach slices. Serve immediately and pass around extra salad dressing.

Recipe Notes

-I use 1 large head of Romaine for this salad, which yields anywhere from 15-20 cups of chopped lettuce depending on the size of the head of lettuce.
-You may use your own bbq sauce store bought, or home made. I have a few different sauce on A Bountiful Kitchen , use the search bar for bbq sauce or barbecue sauce. For testing purposes, I used Traeger Grills newest "Sugar Lips" Glaze for this recipe.