I am a huge fan of grilled naan. It’s delicious all by itself, but fill it with a flavorful salad and you have yourself an amazing meal! Greens, leftover roasted or rotisserie chicken, soft goat cheese and fresh peach salsa all drizzled in a champagne vinaigrette and wrapped in warm naan fresh off the grill…your family is going to love these Chicken and Peach Grilled Naan Salad Wraps, and you’ll love them too because they are so simple to make!
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The Salsa:
We start with fresh peach salsa! It’s as simple as dicing fruit and tossing together with herbs, lime juice and some jalapeño peppers. So flavorful and rich in antioxidants. I love it when food not only tastes great but is also good for you! If you need to learn how to handle hot peppers click here.
The Salad:
For these wraps I used a green mix that includes sprouts. I love that extra nutrition and texture. But you can use your favorite greens, whatever they may be. To keep it simple I dice up an organic rotisserie chicken, but if I am lucky enough to have leftover roasted chicken I use that. I add plenty of soft goat cheese, then drizzle it all in a simple champagne vinaigrette and toss!
The Dressing:
So, so simple. Just whisk together a little olive oil, champagne vinegar, honey and a little sea salt and pepper. Drizzle over the greens, chicken, and goat cheese, then toss. Scoop the salad into warm, fresh off the grill naan and top with peach salsa. Swoon. Summer in a wrap!
IF Cherries ARE MORE YOUR JAM…
Click here for the same recipe, different salsa!
Tips and what you will need: if you aren’t sure how to handle a hot pepper click here for a tutorial. You can grill the naan on a BBQ or on a grill pan on the cooktop. If cooking indoors, you will need a grill pan. To make this recipe gluten free, use GF naan or pita!
A simple summer meal made with fresh peach salsa and warm naan straight off the grill!
Course:
Main Course
Cuisine:
American
Keyword:
grilling recipe, summer recipe, weeknight dinner
Servings: 4 servings
:
Peach Salsa:
-
3
cups
fresh peaches, peeled and diced -
1/4
cup
red onion, peeled and diced finely -
2
tablespoons
fresh lime juice -
1-3
teaspoons
jalapeño pepper, minced finely (see link above to see how) -
2
tablespoons
cilantro, chopped - Sea salt and pepper to taste
Champagne Vinaigrette:
-
1/3
cup
good quality extra virgin olive oil -
3
Tablespoons
champagne vinegar -
1
tablespoon
honey (optional) -
pinch
sea salt and a few turns freshly ground black pepper
The Salad:
-
4
cups
fresh salad greens, I used a mix that included sprouts -
4-5
oz
soft goat cheese -
2-3
cups
diced rotisserie chicken or leftover roasted chicken - Fresh peach salsa (recipe above)
-
6
pieces
of naan bread, grilled
Salsa Prep:
-
Dice peaches and chop herbs (to see how to handle a hot chili pepper click link in body of post)
-
Place everything except jalapeño in a bowl, squeeze with fresh lime juice and add a little sea salt and fresh pepper. Add jalapeño a teaspoon at a time until you are happy with the heat (1 teaspoon is mild, 2 medium, anything more will be heading toward hot!) Stir and set aside. Note: unlike other salsas, peach salsa is best used fairly quickly. I usually make it right before serving, at the very most make it one day ahead or the peaches get soggy.
Salad Dressing Prep:
-
Place all ingredients in a small bowl and whisk
Salad Prep:
-
Place greens and chicken on a platter, use fingers to drop small amounts of goat cheese over salad. Toss with desired amount of dressing.
Grilling naan:
-
If grilling on a BBQ preheat clean grill to 400 degrees. When grill is hot, place naan on grill and cook until grill marks are established, turn bread over and cook until grill marks form on second side. Remove from grill
-
If grilling in a grill pan on the cooktop, heat pan on high heat, add naan and cook until grill marks are established, turn bread over and cook until grill marks form on second side. Remove from grill.
Plate:
-
Scoop generous portions of salad into naan, top with peach salsa, fold and eat!
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