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Summer Grilled Corn & Peach Salad with Chicken Recipe

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4.1 from 15 reviews

This Summer Grilled Corn & Peach Salad with Chicken is a vibrant, fresh, and healthy recipe perfect for warm weather dining. Juicy grilled chicken breasts are marinated in a zesty honey-lime dressing, then grilled alongside sweet peaches and fresh corn, bringing a smoky, caramelized flavor that complements the mix of fresh greens and herbs. Easy to prepare and full of summer flavors, this salad is perfect for a light lunch or an impressive dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

For the Marinade and Dressing

  • 1/3 cup extra virgin olive oil
  • 1 tablespoon honey
  • 1/3 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro, plus 2 tablespoons cilantro leaves for salad
  • 2 cloves garlic, crushed or grated
  • Salt & pepper to taste

For the Salad

  • 1 lb chicken breasts
  • 4 peaches, pitted and quartered (less ripe is better)
  • 4 ears of corn
  • 5 oz mixed greens (spinach, arugula, or combination)
  • 2 tablespoons torn fresh basil leaves
  • Olive oil for brushing peaches and corn

Instructions

  1. Prepare the dressing: Combine the olive oil, honey, lime juice, chopped cilantro, and crushed garlic in a bowl or jar. Stir or shake to combine thoroughly. Season with salt and pepper to taste. Set aside 1/3 cup of this dressing for later use on the salad.
  2. Marinate the chicken: Pour the remaining dressing into a large bowl, add the chicken breasts, and toss to coat them well. Let the chicken marinate for up to 30 minutes in the refrigerator but avoid longer marination to prevent the lime juice from breaking down the chicken proteins.
  3. Preheat the grill: Heat your grill to medium-high heat to prepare for grilling the chicken, peaches, and corn.
  4. Prepare items for grilling: Remove chicken from marinade and pat dry with paper towels. Brush the cut (skinless) sides of peaches and the corn ears with olive oil to prevent sticking and enhance browning. Place the chicken, peaches (cut side down), and corn on the grill.
  5. Grill the first side: Close the grill lid and cook for 5-6 minutes. You should see grill marks on the chicken when the side is ready to flip, and the peaches should become nicely charred on their cut side. Remove the peaches to cool and flip the chicken and corn to grill the other side.
  6. Finish grilling: Continue cooking the chicken and corn for an additional 5-6 minutes. Remove corn when charred and tender, and check the chicken for doneness. Cook the chicken further if needed, until it reaches an internal temperature of 165°F (74°C).
  7. Assemble the salad: Cut the corn kernels off the cobs and dice the grilled peaches into bite-sized pieces. Place the mixed greens in a large salad bowl, top with corn kernels, peaches, torn basil leaves, remaining cilantro leaves, and the reserved dressing. Toss gently to coat everything evenly.
  8. Serve: Slice the grilled chicken and place it atop the salad. Serve immediately and enjoy a refreshing summer meal!

Notes

  • Use peaches that are slightly firm for grilling to prevent them from becoming mushy.
  • Patting the chicken dry before grilling ensures better searing and grill marks.
  • Monitor the chicken’s internal temperature with a meat thermometer to avoid under- or overcooking.
  • This salad can be made ahead by preparing the dressing and grilling the chicken, peaches, and corn in advance, then assembling just before serving.
  • For a vegetarian version, omit the chicken and add grilled tofu or chickpeas for protein.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: Grilling
  • Cuisine: American
  • Diet: Halal

Find it online: https://avascooking.com/summer-grilled-corn-and-peach-salad-with-chicken-recipe/