BBQ Chicken and Peach Chop

Hi guys! I hope you’re having a great week. I’m bringing you a midweek recipe from my friend Caroline Chambers new book, Make it Fast. It’s packed with delicious end-of-summer produce like peaches and corn with a BBQ vinaigrette.

If you’re not familiar already, I also need to rave about Caroline and what an incredible human she is. Being an online creator, especially as a woman, can feel like a very cutthroat industry where people are competing against each other and it can feel hard to ask for help or share challenges. Caroline is one of those incredible people who goes above and beyond to uplift the people around her. She makes you feel welcome and embraced. She’s so kind, lovely, and generous, and she has helped me so much in my career. Her four kids are adorable and so sweet. In addition to being a lovely person she’s an amazing chef. Her recipes are attainable and delicious. This BBQ chop is the perfect example of her style.

Let’s get into the recipe!

Serves 4

GF

⅓ cup barbecue sauce (I like Stubb’s)

3 tablespoons neutral oil

3 tablespoons apple cider vinegar

Kosher salt and freshly ground black pepper

Honey or sugar (optional)

1 (5-ounce) container mixed greens

Kosher salt and freshly ground black pepper

2 cups diced cooked chicken breast

2 ripe peaches

1 ripe medium avocado

3 scallions

1 (15.25-ounce) can white corn, drained, or 1 (16-ounce) bag frozen white corn, thawed

1 (15-ounce) can black beans, drained and rinsed

8 ounces shredded white

cheddar cheese (2 cups)

Large handful of tortilla chips

Make the vinaigrette. In a large jar or container with a lid, combine the barbecue sauce, neutral oil, vinegar, ½ teaspoon salt, and some pepper. Taste for sweetness and add a little honey or sugar if needed (this will depend on your BBQ sauce).

Make the salad. Place the greens in a large, shallow serving bowl and season with a big pinch each of salt and pepper. Scatter the chicken over the greens.

Cut the peaches and avocado into small cubes and add them to the greens. Thinly slice the scallions and add them to the greens, along with the corn and beans. Sprinkle the cheese and a handful of tortilla chips over the top.

Drizzle with your desired amount of vinaigrette and toss to mix and coat the salad well. Enjoy immediately.

Swap: Thinly sliced romaine, kale, cabbage, or a combo would be great instead of mixed greens. • Use ground turkey or chicken instead of rotisserie: Brown it in a skillet with a little oil and add a big pinch each of salt, garlic powder, chili powder, and smoked paprika, and a splash of the BBQ vinaigrette at the very end.

Extra Extra: If you have a little more time, add the beans to the serving bowl first, along with a big pour of dressing. Lightly smash the beans so they can absorb the dressing a bit while you assemble the rest of the salad.

Riff: Grill it all! Double the BBQ vinaigrette and marinate a couple of chicken breasts in it for at least 30 minutes (or overnight, if you can). Drizzle 2 ears of corn and 2 sliced peaches with oil. Shake the marinade off the chicken and -grill it along with the corn and peaches over medium-high heat until grill marks appear on the corn and peaches and the chicken reaches 165°F internally, about 10 minutes total, flipping everything halfway through.

Hope you guys enjoy, thanks for subscribing!

Recipe reprinted with permission from What to Cook When You Don’t Feel Like Cooking: Make it Fast by Caroline Chambers © 2026. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Erin Scott.