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Summer Grilled Corn & Peach Salad with Chicken

Delicious Summer Grilled Corn & Peach Salad with Chicken

This Summer Grilled Corn & Peach Salad with Chicken features juicy peaches and crunchy corn, capturing the essence of summer in every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 pounds Chicken Breasts Substitute with tofu or chickpeas for vegetarian option.
  • 1/3 cup Extra Virgin Olive Oil Avocado oil can offer a flavor twist.
  • 2 tablespoons Honey Substitute with maple syrup for vegan option.
  • 2 tablespoons Fresh Lime Juice Freshly squeezed is best.
  • 1/4 cup Chopped Fresh Cilantro Can substitute with parsley or basil.
  • 2 cloves Garlic Use fresh crushed garlic.
For the Salad Base
  • 2 cups Peaches Nectarines can be substituted.
  • 3 ears Corn Fresh corn on the cob is preferred.
  • 5 cups Mixed Greens (spinach/arugula) Any available greens can be used.
  • 1/2 cup Fresh Basil Leaves Increase quantity for more aroma.
  • to taste Salt
  • to taste Pepper

Equipment

  • grill
  • Mixing bowl
  • Salad Bowl
  • Whisk
  • knife
  • Cutting board

Method
 

Marinade Preparation
  1. In a mixing bowl, whisk together the extra virgin olive oil, honey, fresh lime juice, chopped fresh cilantro, and minced garlic. Season generously with salt and pepper.
  2. Set aside 1/3 cup of this marinade for drizzling over the finished salad.
Chicken Marinating
  1. Toss chicken breasts in the remaining marinade, coating fully. Cover with plastic wrap and refrigerate for about 30 minutes.
Grilling
  1. Preheat the grill to medium-high heat (about 375°F to 450°F). Ensure the grates are clean and lightly oiled.
  2. Grill the marinated chicken breasts for about 5-6 minutes per side or until it reaches an internal temperature of 165°F.
  3. Add whole corn cobs and halved peaches, grilling until nicely charred.
Salad Assembly
  1. Let grilled chicken rest for a few minutes. Cut corn off the cob and chop peaches into bite-sized pieces.
  2. In a large salad bowl, combine mixed greens, grilled corn kernels, and diced peaches.
Final Touch
  1. Tear fresh basil leaves and sprinkle over the salad. Drizzle the reserved dressing over and toss gently to combine.
  2. Slice the grilled chicken breasts and arrange on top of the mixed salad.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 200mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 20IUVitamin C: 50mgCalcium: 4mgIron: 10mg

Notes

Enjoy your Summer Grilled Corn & Peach Salad with Chicken while the ingredients are fresh for optimal flavor and texture.

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