Grilled Peach Chicken Salad with Tomato-Corn Crunch

Serves 4 · 20 min prep · 18 min cook

Estimate for one serving

• 420 cal
• 36g protein
• 28g carbs
• 18g fat
• 7g fiber

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Ingredients

• 1 1/4 lb boneless skinless chicken breasts
• 3 ripe peaches
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 8 cups mixed salad greens
• 1 1/2 cups, halved heirloom cherry tomatoes
• 1 1/2 cups fresh corn kernels
• 1, sliced cucumber
• 4 oz fresh mozzarella pearls
• 1/4 cup torn fresh basil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup sliced toasted almonds

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F. Pat the chicken dry, brush lightly with olive oil, and season both sides with salt and pepper.
2. 2Grill the chicken 6–7 minutes per side until grill marks appear and the internal temperature reaches 165°F. Transfer to a cutting board and rest 5 minutes before slicing thinly against the grain.
3. 3Halve the peaches and remove the pits. Brush the cut sides with a little olive oil and place cut-side down on the hot grill. Cook 2–3 minutes until caramelized grill marks form and the fruit softens slightly but still holds shape.
4. 4While the chicken rests, whisk the remaining olive oil with balsamic vinegar, honey, salt, and pepper to make a bright dressing.
5. 5In a large serving bowl or four individual bowls, pile the mixed greens. Scatter the halved cherry tomatoes, raw corn kernels, cucumber slices, and mozzarella pearls over the greens.
6. 6Slice the grilled peaches into wedges and arrange them attractively over the salads along with the sliced chicken.
7. 7Drizzle the balsamic-honey dressing evenly over everything. Finish with torn basil and toasted almonds for crunch.
8. 8Serve right away while the chicken is still warm and the peaches are juicy. Leftovers keep well for next-day lunch if dressing is added just before eating.