Summer 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
Scale
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.