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This recipe is a summer favourite once peaches are in season. The heat of the barbecue brings out the natural juice and sweetness of the peaches, making them absolutely delicious. My family will often eat this salad on its own for a light dinner, or serve it with a side of corn on the cob. You can swap goat cheese for avocado, or sprinkle on some roasted pumpkin seeds and/or walnuts.


  • 1 tsp lime rind
  • ¼ cup lime juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp honey or real maple syrup
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp chopped fresh cilantro
  • 1 lb chicken cutlets*
  • 2 peaches, pitted and quartered
  • 1 avocado, diced
  • Arugula or mixed salad greens


  1. Whisk together the lime rind, lime juice, olive oil, honey, salt, pepper and cilantro. Set aside half for the salad dressing, and use the other half to marinate the chicken for 1-2 hours.
  2. Place the chicken and peaches on the barbecue over medium-high heat. Grill, turning once halfway, until chicken is no longer pink inside and peaches are tender (approximately 6-8 minutes).
  3. Serve the chicken and peaches over arugula and diced avocado, and drizzle with dressing.

*If you can’t find ready-cut chicken cutlets, you can slice boneless, skinless chicken breasts horizontally into two thin cutlets or pound to flatten.