Chicken Salad with Peaches, Avocado & Raspberry Dressing

Why This Summer Chicken Salad Stands Out

This salad brings together juicy peaches, creamy avocado, and a tangy raspberry dressing that you make by hand. No blender needed, just a fork to smash the berries. The combination of sweet, savory, and tangy is balanced by chewy farro and crunchy almonds. It’s the kind of dish that feels special but comes together in 20 minutes, perfect for a quick lunch or a potluck where everyone asks for the recipe.

3 Reasons to Make Chicken Salad with Peaches and Avocado

• The raspberry dressing comes together in minutes by smashing fresh berries with a fork. No blender to clean, and the rustic texture adds character.
• Sweet peaches, creamy avocado, and salty feta create a flavor profile that’s both refreshing and satisfying.
• It’s flexible enough to use leftover grilled chicken, rotisserie chicken, or even skip the chicken for a vegetarian version with chickpeas.

Key Ingredients for a Fresh Summer Salad

• Fresh raspberries, They form the base of the dressing. Use ripe berries for maximum sweetness and color. Frozen berries will release too much water and thin the dressing, so stick with fresh.
• Farro, This chewy grain adds heartiness. Cook it just until tender (al dente) so it holds its shape. Quinoa or brown rice work as substitutes.
• Peaches, Choose ripe but firm peaches so they slice neatly without turning mushy. Nectarines are a direct swap if peaches aren’t in season.

Kitchen Tools for a Chicken Salad with Raspberry Dressing

• Medium bowl for mashing raspberries and mixing dressing
• Fork or spoon for smashing the berries
• Whisk for combining dressing ingredients
• Large serving bowl or platter for assembling the salad
• Chef’s knife and cutting board for slicing peaches, avocado, and onion

Tips for Making the Best Chicken Salad with Peaches

Cook the farro ahead of time and keep it in the fridge for up to five days. That way assembly is quick. When making the dressing, mash the raspberries with a fork or spoon until smooth, then add the rest of the ingredients and whisk. Let the dressing sit for a few minutes so the flavors blend. Use leftover grilled chicken or rotisserie chicken to save time. For extra crunch, toast the sliced almonds in a dry skillet until they smell fragrant. Dress the salad right before serving, because once tossed the raspberry dressing tints everything a pretty pink, but if it sits too long the greens can look a little messy. If you’re prepping ahead, keep the dressing separate and combine components just before you serve.

How to Get the Most Out of Your Raspberry Dressing

The dressing will be a little thick after whisking. That’s fine because it clings nicely to the arugula and chicken. If you want a thinner consistency, stir in a teaspoon of water at a time until it looks right. For a smoother dressing, you can press the smashed raspberries through a fine-mesh sieve to remove the seeds, but the seedy, rustic texture is part of the charm here. When slicing the avocado, choose one that’s ripe but still firm so it holds its shape in the salad. A squeeze of lime juice in the dressing helps keep the avocado from browning.

Easy Swaps and Variations for Chicken Salad with Peaches

To make this salad vegetarian, leave out the chicken and add a can of rinsed chickpeas for protein. Replace the arugula with baby spinach or mixed greens for a milder flavor. If you don’t have farro, cooked quinoa, couscous, or brown rice all work. For a dairy-free version, simply omit the feta cheese. You can also add grilled corn kernels or diced bell peppers for extra color and crunch.

What to Serve with This Peach Chicken Salad

This salad is hearty enough to be a main dish for lunch or a light dinner. Pair it with a slice of crusty bread or a warm baguette to soak up any extra dressing. For a summer gathering, serve it alongside grilled fish or shrimp skewers. It also works well as a side dish for a barbecue; just portion it individually so everyone gets a good mix of toppings.

How to Store Leftover Summer Chicken Salad

This salad is best enjoyed immediately after dressing, but leftovers can be stored in the fridge for up to one day. Keep the undressed salad components separate from the dressing if possible. If already tossed, the greens will wilt and the avocado may brown, but it’s still safe to eat. To revive leftovers, add a handful of fresh arugula or a squeeze of lime.

Chicken Salad with Peaches FAQ