Grilled Corn Peach Salad with Chicken
This grilled corn peach salad combines smoky grilled corn, juicy peaches, and a zesty lime-cilantro dressing for a healthy, vibrant summer salad with grilled chicken, perfect for any warm-weather meal.
Ingredients
- 1 lb chicken breasts
- 1/3 cup extra virgin olive oil
- 1 tablespoon honey
- 1/3 cup fresh lime juice
- 1/4 cup chopped fresh cilantro plus 2 tbsp cilantro leaves for salad
- 2 cloves garlic crushed or grated
- 4 peaches pitted and quartered (less ripe is better)
- 4 ears of corn
- 5 oz mixed greens, spinach, and/or arugula
- 2 tablespoons torn fresh basil leaves
- Salt & pepper to taste
Instructions
- In a bowl or jar, whisk together olive oil, honey, lime juice, chopped cilantro, and garlic. Add salt and pepper to taste. Reserve 1/3 cup of the dressing for the salad.
- Place the remaining dressing in a large bowl with the chicken breasts and toss to coat. Let marinate for 20-30 minutes.
- Meanwhile, heat your grill to medium-high heat.
- Remove chicken from the marinade and pat dry. Lightly oil the corn and the cut sides of the peaches.
- Grill peaches, corn, and chicken, starting with the peaches. Cook peaches for 5-6 minutes until charred, then set aside. Flip corn and chicken halfway through cooking. Ensure chicken cooks to 165°F inside.
- Let the corn cool briefly, then cut the kernels off the cob. Dice the peaches.
- In a large salad bowl, toss greens with corn, peaches, basil leaves, cilantro, and reserved dressing. Mix well.
- Slice the chicken and serve on top of the salad.