This creamy Peach Chicken Salad is loaded with shredded rotisserie chicken, sweet yellow peaches, pistachios and fresh basil, all tossed in a creamy lemon honey mustard dressing.
Peaches are in peak season right now, and since I’m a huge fan of creamy chicken salad, this one was an absolute must-make this summer! Peaches and fresh basil turn out to be such a lovely combo, and I think you’re really going to love it.
Quick Look: Peach Chicken Salad
- Prep Time: 15 minutes, Cook Time: 0 minutes
- Total Time: 15 minutes
- Method: No-cook
- Main Ingredients: Rotisserie chicken, peaches, basil, pistachios, Greek yogurt
- Flavor Profile: Creamy, sweet, savory, fresh
- Ideal For: Quick lunch, cold salads, meal prep, summer recipes
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Ingredient Notes
- Rotisserie chicken: Cold or at room temp. Shredded, with the bones and skin discarded.
- Peaches: Fresh, ripe yellow peaches are my go-to in the summer. Peeling is optional, just pat them dry after dicing to remove excess moisture.
- Celery: Adds a nice, subtle crunch.
- Fresh basil: This is what gives the salad that lovely summery flavor alongside the peaches.
- Pistachios: Roughly chopped, plus extra for garnish. They add a nutty crunch I love in this chicken and peach salad.
- For the dressing: Greek yogurt, honey mustard, fresh lemon juice, a little extra honey, salt, and pepper. The dressing is perfectly creamy but light.
- For serving: Mini croissants or lettuce cups both work beautifully.
As always, ingredient quantities are listed in the recipe card down below.
Substitutions and Variations
- Nectarines or white peaches are lovely swaps.
- Canned peaches? They work wonderfully here, especially when fresh ones aren’t in season yet. I’ve tested this both ways and it turns out delicious either way.
- Dressing: I use Greek yogurt to keep this chicken salad light, but mayonnaise works great too.
- Nuts: Walnuts or candied pecans.
- Other fruit additions: Try adding sliced strawberries or pitted cherries!
- Dressing: Poppy seeds are a classic pairing with peaches, so feel free to whisk some into the dressing. For a different flavor option, you can use my creamy balsamic dressing for something tangier.
How to Pick Ripe Peaches
- Look for peaches that give slightly when you press near the stem, with a fragrant, sweet smell.
- Avoid peaches with green patches near the stem, which means they were picked too early.
- If your peaches are still firm, let them sit at room temperature for a day or two until they soften slightly.
How to Make Peach Chicken Salad
- Combine the salad ingredients. In a large bowl, add the shredded chicken, diced peaches, celery, basil, and pistachios.
- Dressing: Combine Greek yogurt, honey mustard, lemon juice, honey, salt, and pepper. Add it to the salad.
- Combine: Gently toss to combine until everything is fully coated and creamy. Tip: If your dressing seems too thick, thin it out with a touch of lemon juice.
- Serve: This shredded peach chicken salad is delicious served right away, but I think it’s even better chilled after a few hours in the fridge. Serve on croissants, over lettuce cups, or any way you’d like!
Tips for Success
- Pat your peaches dry after dicing. Fresh peaches release a good amount of juice, and if you skip this step, the salad can turn a little soggy instead of creamy.
- Adjust dressing to taste. Add an extra squeeze of lemon or a touch more honey mustard until it tastes balanced to you.
- Add the pistachios right before serving, especially if making ahead. They stay so much crunchier that way!
- Chill before serving, if you can. It’s tempting to dig in right away, but this creamy peach chicken salad tastes even better after a couple hours in the fridge, once the flavors have had time to really come together.
- Don’t skip the fresh basil. It might seem like a small addition, but it’s what makes this salad taste like summer alongside the peaches. I wouldn’t recommend dried herbs here.
How To Shred Chicken Easily
- By hand: Pull the chicken apart using two forks or your hands. This gives you larger, more tender pieces of chicken, which is my preferred method for texture.
- A mixer: A stand or hand mixer works too. This gives you a finer shred, more like a creamy chicken dip, which is also delicious. Mix on a low-ish speed for just a few seconds, watching closely so you don’t overmix.
No rotisserie chicken on hand? You can poach your own. Use about 2 large or 3 small chicken breasts, cover with water or broth in a pot, and simmer gently for 15-20 minutes, or until cooked through. Leftover roast chicken works here too.
Recipe FAQs
Can I use frozen peaches?
Yes! They actually work really well. Just thaw them fully and pat them dry before dicing. Thawed peaches don’t turn mushy, they keep their texture pretty well.
What is the best chicken to use for chicken salad?
Rotisserie chicken is the easiest option, but leftover roast chicken or poached chicken breasts work just as well.
Can I use mayonnaise instead of yogurt?
Yes! In fact, it will be even more flavorful. Do a 1-to-1 swap.
Is this shredded salad good for meal prep?
Yes, this peach chicken salad is always a good idea for meal prep! It holds up nicely in the fridge for a few days, which makes it great for meal prep lunches all week.
Make Ahead and Storage
Make ahead: Make up to a day in advance and keep it in the fridge. Add the pistachios right before serving to preserve their crunch. In fact, I think the flavor gets even better as it sits.
Storage: Store in an airtight container in the fridge for up to 3 to 4 days. I wouldn’t recommend freezing due to the creamy dressing.
How To Serve Chicken Salad
- On mini croissants for the cutest little sandwiches, perfect for brunch or a light lunch. If you’re feeling adventurous, try it with my Rosemary Focaccia.
- Over lettuce cups for a lighter, low-carb option.
- With crackers for a fun appetizer or snack. Mix it up and add another chicken salad to the spread, like my Chicken Salad with Grapes, for an easy chicken salad board.
- Make a wrap with flour tortillas for an easy grab-and-go lunch.
- Over a bed of mixed greens for a fresh and filling salad. Great for lunch!
More Shredded Chicken Salads
Want more summer chicken salads? Try my Strawberry Chicken Salad or this refreshing Thai Chicken Salad.
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Peach Chicken Salad
This shredded peach chicken salad is made with fresh yellow peaches, shredded rotisserie chicken, fresh basil, and a lemon honey mustard dressing that's creamy and delicious.
Servings 6 people
Calories 279kcal
Equipment
- Hand mixer if not shredding by hand
Ingredients
- 1 (cold) rotisserie chicken, shredded - discard bones and skin
- 2 fresh ripe yellow peaches - diced (peeling is optional)
- ⅓ cup diced celery
- ⅓ cup fresh basil, sliced
- ¼ cup pistachios - roughly chopped, plus more for garnish
- Mini croissants or lettuce cups - for serving
Lemon honey mustard dressing
- ½ cup greek yogurt - plus more as needed, can also use mayo
- ¼ cup honey mustard
- ½ a lemon, juiced - plus more to taste
- 1 tablespoon honey
- Salt and pepper - to taste
Instructions
- Add salad ingredients: In a large bowl, combine the shredded chicken, diced peaches, celery, basil, and pistachios.
- Add dressing and combine: In a bowl, whisk all the dressing ingredients. Add it to the prepared salad, then combine until fully coated and creamy.
- Serve: Garnish with more pistachios and basil. While you can serve it immediately, this salad tastes best chilled (1-2 hours in the fridge, or overnight). Serve on croissants, over lettuce cups, as is, or any way you’d like!
Notes
- Use cold or room-temperature shredded chicken. Warm chicken will melt or thin out the dressing, losing its creamy texture.
- Rotisserie chicken is great here, but you can also use leftover roast chicken.
- Poach chicken: Alternatively, use about 2 large or 3 small chicken breasts, cover with water or broth in a pot, and simmer gently for 20 minutes or until cooked through.
- Pat dry the peaches with a paper towel, as excess moisture can make the salad soggy.
- Use fresh basil. Dried herbs will not provide the same flavor profile.
- This salad is best served chilled. While you can dig in right away, letting it chill in the fridge for a few hours allows the flavors to really come together.
- Make ahead: Assemble the salad up to 1 day in advance and keep it covered in the fridge. Leave the pistachios out until serving time so keep their crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Do not freeze.
- Peaches: Use nectarines or white peaches. Add-ins: Pitted cherries or sliced strawberries.
- Canned or frozen peaches: You can use canned peaches (drained and patted dry) or frozen peaches (fully thawed and patted dry).
- Yogurt swap: Swap 1:1 with mayonnaise for a richer, more traditional flavor.
- Swap pistachios for chopped walnuts or candied pecans.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 279kcal | Carbohydrates: 15g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 97mg | Sodium: 416mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 282IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg
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