Grilled Chicken Peach and Corn Salad with Jalapeno Basil Vinaigrette
This Grilled Chicken Peach and Corn Salad with Jalapeno Basil Vinaigrette is going to be your new favorite salad of summer! The tender organic chicken is marinated and grilled to juicy perfection then tossed with grilled yellow peaches, juicy corn, fresh mozzarella cheese and finely chopped chives. It’s summer in a bowl!
Servings: 6 servings
Calories: 347kcal
Equipment
- 1 gas grill
- 1 set of grill tongs
- 1 grill brush
- 4 mixing bowls two for the dressings, one for the chicken, one for the peaches
- 1 high-powdered blender
Ingredients
Marinated Chicken
- 1.5 lbs. chicken breasts Smart Chicken, boneless skinless
- ¼ cup avocado oil plus more for the grill grates and peaches
- 1.5 tablespoons lemon juice fresh squeezed
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- few turns cracked black pepper
Other Salad Ingredients
- 2.5 - 3 yellow peaches slice in half and remove pit
- 3 ears corn on the cob husked
- 1+¼ cup mozzarella cheese cubed or pearls
- 3-4 tablespoons chives chopped small
- pinch kosher salt to lightly season
- few turns cracked black pepper to lightly season
Jalapeno Basil Vinaigrette
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 3-4 ounces fresh basil remove stems
- 2 cloves garlic
- 1 small jalapeno remove seeds and veins
- 1-2 tablespoons honey depending on preferred sweetness
- 1 teaspoon kosher salt use less if using table salt
Instructions
How to Make
- Preheat the grill to 400-425 degrees.
Marinate the Chicken
- Pound the Smart Chicken chicken breasts so they cook quickly and evenly. Once pounded, add them to a nonreactive bowl. Mix the avocado oil, fresh squeezed lemon juice, Italian seasoning, kosher salt and cracked black pepper. Pour this marinade over the chicken. Cover and refrigerate for 30 minutes up to 4 hours.
Make the Dressing
- Add basil leaves, garlic cloves, Dijon mustard, white wine vinegar, honey, seeded jalapeno, kosher salt and extra virgin olive oil to a high-speed blender. Buzz until smooth. Pour into a storage jar, cover and refrigerate until ready to use.
Prep the Peaches and Corn
- Slice the peaches in half and remove the pit. Add the peach halves to a bowl and drizzle with avocado oil. Husk the corn and remove the silk. Trim the ends.
Grill the Chicken, Peaches and Corn
- Brush the grill grates with avocado oil and add the marinated chicken. Cook for 8-10 minutes per side. This will vary based on the thickness of your chicken. My chicken was on the thicker side.
- To ensure doneness the internal temperature of the chicken should ready 160-165 degrees Fahrenheit. You can remove the chicken from the grill at 160 and let it come up to 165 to be fully cooked through.
- Add the husked corn when you only have 10-15 minutes left for the chicken. Turn it frequently so it doesn’t brown too much on any one side.
- When there is 2-3 minutes left add the oiled peach halves to the grill center side down. Do not move them. Once they have nice char marks use tongs to remove them from the grill.
Dice Everything
- Remove everything from the grill. Once the chicken has rested and cooled, dice it into bite sized pieces. Same for the peaches. You can carefully remove the grilled kernels from the cob. Dice the mozzarella and chop the chives.
Assemble
- Add the diced chicken, peaches, corn kernels, mozzarella cheese, and chives to a bowl Season lightly with a touch of kosher salt and cracked black pepper. Toss everything together. Then drizzle it with as much or as little of the jalapeno basil vinaigrette as you desire. Taste and season accordingly. Serve and enjoy!
Notes
How long does leftover grilled chicken peach and corn salad last?
This chicken salad will last for up to 4-5 days if stored covered in the refrigerator. Extra dressing can be stored in a separate covered jar in the refrigerator for up to 4-5 days.
This chicken salad will last for up to 4-5 days if stored covered in the refrigerator. Extra dressing can be stored in a separate covered jar in the refrigerator for up to 4-5 days.
Nutrition
Serving: 1serving without any jalapeno basil vinaigrette. | Calories: 347kcal | Carbohydrates: 16g | Protein: 32g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 88mg | Sodium: 505mg | Potassium: 657mg | Fiber: 2g | Sugar: 9g | Vitamin A: 536IU | Vitamin C: 9mg | Calcium: 179mg | Iron: 1mg