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Summer Grilled Corn & Peach Salad with Chicken

Delicious Summer Grilled Corn & Peach Salad with Chicken

A fresh and flavorful Summer Grilled Corn & Peach Salad with Chicken is perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 cup Extra Virgin Olive Oil Can be substituted with any neutral oil.
  • 2 tablespoons Honey Maple syrup or agave can be used for a vegan option.
  • 2 tablespoons Fresh Lime Juice Lemon juice can be used as a substitute.
  • 1/4 cup Fresh Cilantro Can be replaced with parsley or basil.
  • 2 cloves Garlic Garlic powder can be used as a substitute.
  • 4 pieces Chicken Breasts Can omit for vegetarian version or replace with tofu.
For the Salad
  • 2 pieces Peaches Other seasonal stone fruits can be used.
  • 2 ears Corn Frozen corn can be used with adjusted cooking method.
  • 5 cups Mixed Greens/Spinach/Arugula Any leafy greens can work.
  • 1/4 cup Basil Leaves Other herbs like mint can be used.
  • Salt & Pepper To taste.

Equipment

  • Grill
  • Medium bowl
  • knife
  • cutting board
  • Resealable bag

Method
 

Step‑by‑Step Instructions
  1. Prepare the Marinade: In a medium bowl, whisk together 1/3 cup of extra virgin olive oil, 2 tablespoons of honey, the juice of 2 fresh limes, chopped cilantro, and minced garlic. Set aside 1/3 cup of this marinade for drizzling over the salad once assembled.
  2. Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish and pour the remaining marinade over them. Marinate in the refrigerator for up to 30 minutes.
  3. Preheat the Grill: Preheat your grill to medium-high heat, around 400°F.
  4. Grill the Chicken: Remove chicken from the marinade and place on the grill. Cook for about 5-6 minutes on each side until cooked through.
  5. Grill the Corn and Peaches: Place whole corn cobs and halved peaches on the grill, turning occasionally for about 8-10 minutes.
  6. Cool and Slice the Grilled Produce: Remove the corn and peaches from the heat and let cool slightly. Cut corn kernels off the cob and slice the peaches into wedges.
  7. Assemble the Salad: In a large bowl, combine mixed greens, sliced grilled peaches, corn kernels, and any remaining cilantro. Drizzle reserved lime dressing and toss gently.
  8. Serve with Grilled Chicken: Place the grilled chicken on top of the salad. Enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 30gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 400IUVitamin C: 35mgCalcium: 50mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Keep mixed greens separate until ready to serve.

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