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Chicken and Peach Grilled Naan Salad Wraps!

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
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 servings
Author Linda Spiker


Peach Salsa:

  • 3 cups fresh peaches diced
  • 1/4 cup red onion diced
  • 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
  • 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 cups diced rotisserie chicken or leftover roasted chicken
  • Fresh peach salsa recipe above
  • 6 pieces of naan bread grilled


Salsa Prep:

  1. Dice peaches and chop herbs (to see how to handle a hot chili pepper click link in body of post)
  2. 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:

  1. Place all ingredients in a small bowl and whisk

Salad Prep:

  1. 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:

  1. 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
  2. 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.


  1. Scoop generous portions of salad into naan, top with peach salsa, fold and eat!