Rachael Ray's Grilled-Peach Caprese Rotisserie Chicken Salad

Bad news: peach season doesn't last forever. So make this 30-Minute Meal ASAP while they're still great!
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grilled peaches caprese rotisserie chicken salad

Recipe by Rachael Ray

  • 4Servings


  • 3 peaches, halved and pitted
  • 1 bunch scallions, trimmed of roots and tough tops
  • Natural olive oil cooking spray
  • Salt and pepper
  • 1 lemon, halved
  • 2 heads little gem lettuce, coarsely chopped
  • 1 rotisserie chicken, meat shredded into bite-size pieces, skin and bones discarded
  • 1 tub (7 to 8 oz.) bocconcini (baby mozzarella balls), halved
  • 1 pt. rainbow or red cherry tomatoes, halved
  • 1 cup fresh basil leaves, torn or thinly sliced
  • 1/2 tsp. crushed red pepper
  • About 3 tbsp. balsamic drizzle or aged balsamic vinegar
  • About 1/4 cup EVOO, for drizzling
  • 1/3 cup (a handful) fresh mint leaves, chopped


1. Heat a grill or grill pan over medium to medium-high.

2. Spray the peaches and scallions with cooking spray, season with salt and pepper and grill, turning once, until charred in spots, 5 to 6 minutes. Let cool; roughly chop the scallions. Place the lemon, cut side down, on the grill and cook until charred, about 2 minutes. Squeeze the lemon juice over the peaches.

3. Cover a large platter with the lettuce; top with the scallions, chicken, peaches, mozzarella, tomatoes, basil, crushed red pepper, balsamic drizzle, EVOO and mint.

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