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If you are searching for a vibrant and refreshing dish that captures all the best flavors of sunshine and summer evenings, this Summer Grilled Corn & Peach Salad with Chicken Recipe is exactly what you need. Combining juicy grilled peaches, sweet charred corn, tender marinated chicken, and a lively dressing bursting with lime and herbs, it’s the perfect harmony of smoky, sweet, tangy, and fresh. Every bite is an exciting adventure of textures and tastes that feels both light and satisfying—ideal for sharing with friends or family on a warm afternoon or a cozy backyard barbecue.
Ingredients You’ll Need
Each ingredient in this Summer Grilled Corn & Peach Salad with Chicken Recipe plays an essential role, bringing layers of flavor, texture, and color that make this dish so special. From the smoky sweetness of grilled corn and peaches to the bright zest of fresh lime juice and herbs, simple but carefully chosen components come together effortlessly to create magic.
- Chicken breasts (1 lb): Tender protein that soaks up the marinade, adding heartiness to the salad.
- Extra virgin olive oil (1/3 cup): Adds rich, fruity notes and helps in creating a luscious marinade and dressing.
- Honey (1 tablespoon): Balances acidity with natural sweetness and enhances caramelization when grilling.
- Fresh lime juice (1/3 cup): Infuses brightness and acidity to brighten every bite.
- Fresh cilantro (1/4 cup chopped + 2 tbsp leaves): Offers a burst of herbaceous fragrance and color contrast.
- Garlic (2 cloves, crushed or grated): Builds depth and savory richness in the marinade.
- Peaches (4, pitted and quartered): Slightly less ripe peaches grill beautifully to bring juicy sweetness and smoky char.
- Corn (4 ears): Fresh corn adds crisp, buttery kernels with that irresistible grilled flavor.
- Mixed greens (5 oz): A fresh, peppery base of spinach and/or arugula keeps the salad light and vibrant.
- Fresh basil leaves (2 tablespoons, torn): Adds aromatic notes and subtle warmth to the salad.
- Salt & pepper: Essential seasonings for balance and to enhance all other flavors.
How to Make Summer Grilled Corn & Peach Salad with Chicken Recipe
Step 1: Create the Flavor-Packed Marinade
Start by whisking together the extra virgin olive oil, honey, fresh lime juice, chopped cilantro, and crushed garlic in a bowl or jar. Season the mixture with salt and pepper to suit your taste. This marinade perfectly balances sweet, tangy, and herbal notes, which will infuse the chicken with bright and complex flavor. Save about one-third of this dressing to toss with your salad later.
Step 2: Marinate the Chicken
Place the chicken breasts in the remaining marinade, ensuring each piece is fully coated. Let them soak in this delicious mixture for up to 30 minutes. Be careful not to marinate for too long, as the lime juice’s acidity might start breaking down the chicken’s texture. This step tenderizes the chicken while packing in layers of flavor before it hits the grill.
Step 3: Prepare the Grill and Ingredients
Preheat your grill to medium-high heat, aiming for a nice sear. Meanwhile, brush the corn ears and the cut sides of the peach quarters with olive oil to prevent sticking and encourage that gorgeous char. Pat the chicken dry before placing it on the grill for perfect grill marks and even cooking.
Step 4: Grill Chicken, Corn, and Peaches
Place the chicken breasts, corn, and peaches on the grill. Close the lid and cook for 5 to 6 minutes, allowing the peaches to develop enticing grill marks and the chicken to release easily from the grate on one side. Remove the peaches as soon as they are charred and set aside to cool. Flip the corn and chicken to continue grilling for another 5 to 6 minutes.
Step 5: Finish Cooking and Prepare Salad Base
Once the corn is beautifully grilled, remove it from the heat to cool. Check the chicken’s doneness—it should reach an internal temperature of 165 degrees Fahrenheit for safety. If not quite there, continue cooking until fully done. Cut the kernels off the cobs and dice the grilled peaches into bite-sized pieces. In a large salad bowl, combine the mixed greens, corn kernels, peach pieces, torn basil, and the leftover cilantro leaves.
Step 6: Toss and Serve the Salad with Chicken
Drizzle the reserved marinade dressing over the salad ingredients and toss gently to coat everything evenly. Place the warm grilled chicken breasts on top of the salad. This final step brings all the flavors together, creating a beautifully colorful and inviting dish that balances the smoky, sweet, and fresh elements in every bite.
How to Serve Summer Grilled Corn & Peach Salad with Chicken Recipe
Garnishes
To elevate your Summer Grilled Corn & Peach Salad with Chicken Recipe, consider adding a sprinkle of toasted pine nuts or crumbled feta cheese for added crunch and creaminess. A few extra fresh herb leaves like basil or cilantro on top contribute bursts of freshness and a lovely visual touch that invites everyone to dive right in.
Side Dishes
This salad shines on its own but pairs wonderfully with light sides such as crusty bread to soak up any dressing or a chilled cucumber and tomato salad to double down on the refreshing vibe. For a more substantial meal, grilled sweet potatoes or a simple quinoa pilaf make excellent companions that complement the smoky grilled flavors remarkably well.
Creative Ways to Present
Serve this salad in a large rustic bowl or spread it out on a wide platter for a communal, family-style feast. You can also stuff the grilled peaches and corn into lettuce cups alongside sliced chicken for an elegant, handheld version of the Summer Grilled Corn & Peach Salad with Chicken Recipe—perfect for outdoor dining or picnics.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, it’s best to store the chicken separately from the greens once assembled, as the dressing can start to wilt the leaves over time.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. Grilled peaches and corn tend to lose their texture after thawing, and the greens will become soggy, which can detract from the overall experience.
Reheating
If you have leftover chicken, gently reheat it in a warm skillet over low heat or briefly in the microwave to avoid drying it out. The salad itself is best served cold or at room temperature, so toss fresh greens and herbs with the warmed chicken when ready to eat.
FAQs
Can I use other types of fruit instead of peaches?
Absolutely! While peaches bring a unique sweetness and aroma when grilled, nectarines or even pineapple chunks can be delicious substitutes that add their own twist to this salad.
Is it okay to use frozen corn for this recipe?
Fresh corn really shines in this recipe because of its natural sweetness and texture, especially when grilled. Frozen corn is not recommended as it won’t achieve the same caramelized effect on the grill.
How long can I marinate the chicken without it becoming tough?
The lime juice in the marinade is acidic and can start breaking down proteins if left too long. Try not to exceed 30 minutes of marinating for tender, juicy chicken.
Can this salad be made vegetarian?
Definitely! Simply omit the chicken and consider adding grilled halloumi cheese or roasted chickpeas for protein and texture while keeping the bright flavors intact.
What if I don’t have a grill available?
No worries! You can use a grill pan or a hot cast-iron skillet indoors to achieve similar char marks on the chicken, peaches, and corn, though the smoky flavor might be slightly less pronounced.
Final Thoughts
This Summer Grilled Corn & Peach Salad with Chicken Recipe is one of those dishes you’ll find yourself craving all season long. Its glorious blend of grilled sweetness, herbaceous brightness, and the satisfying bite of juicy chicken creates a meal that’s as inviting as it is delicious. Grab your grill and give it a try—you might just find a new summer favorite to share with everyone you care about.
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PrintSummer Grilled Corn & Peach Salad with Chicken Recipe
A vibrant and refreshing summer salad featuring grilled chicken, charred corn, and juicy peaches, tossed with fresh greens and herbs in a tangy lime and honey dressing. Perfect for warm-weather meals and outdoor gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Halal
Ingredients
For the Dressing and Marinade
- 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
- Salt & pepper to taste
For the Salad and Grilling
- 1 lb chicken breasts
- 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
- Olive oil (for brushing peaches and corn before grilling)
Instructions
- Prepare the Dressing: Combine olive oil, honey, lime juice, chopped cilantro, and crushed garlic in a bowl or jar. Stir or shake well to combine and season with salt and pepper to taste. Reserve 1/3 cup of this dressing later for tossing the salad.
- Marinate the Chicken: Place the remaining dressing in a large bowl and add the chicken breasts. Toss to coat thoroughly and let marinate for up to 30 minutes. Avoid marinating for longer, as the lime juice can start breaking down the chicken proteins.
- Preheat the Grill: Heat your grill to medium-high heat, preparing it for cooking chicken, corn, and peaches.
- Prepare for Grilling: Remove the chicken breasts from the marinade and pat dry with paper towels to ensure proper searing. Brush the cut sides of the peaches (facing up) and the ears of corn with olive oil to prevent sticking and encourage charring.
- Grill First Side: Place chicken breasts, peaches cut-side down, and whole ears of corn on the grill. Close the grill lid and cook for 5-6 minutes until the peaches develop char marks, the chicken has grill marks and releases easily from the grill.
- Flip and Continue Grilling: Remove peaches to cool. Flip the chicken and corn to their other sides. Continue grilling for another 5-6 minutes. Remove corn to cool and check the chicken’s internal temperature for doneness. If it hasn’t reached 165°F, continue cooking the chicken until fully cooked.
- Assemble the Salad: Cut the kernels off the corn cobs and dice the grilled peaches. Place mixed greens in a large salad bowl and add the corn kernels, peaches, torn basil leaves, and remaining cilantro leaves. Drizzle with the reserved dressing and toss to coat evenly.
- Serve: Slice the grilled chicken breasts and serve them atop the salad. Enjoy your refreshing and wholesome summer grilled corn and peach salad with chicken!
Notes
- Marinate chicken no longer than 30 minutes to avoid texture breakdown from lime juice.
- Use less ripe peaches for better grilling texture and flavor.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Olive oil brushing on peaches and corn helps prevent sticking and enhance charring.
- Adjust seasoning with salt and pepper as desired before serving.