Grilled Chicken and Peach Salad with Corn and Lime Basil Dressing

Grilled Chicken and Peach Salad with Corn, Arugula, Blueberries, Feta, Pecans, and Lime Basil Vinaigrette - on a large white platter.

Grilled Chicken and Peach Salad with Corn and Lime Basil Dressing

This grilled chicken salad features the best of summer: sweet peaches, smoky corn, and a zippy lime-basil vinaigrette tossed with peppery arugula, blueberries, toasted pecans, and creamy feta. It’s gluten-free, super colorful, and can be served as a side or a main dish.

Course Main Course, Salad

Cuisine American, Mediterranean

Keyword chicken and peach salad, grilled chicken salad

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 623kcal

Author Julia

Ingredients

Lime Basil Vinaigrette

½ cup extra virgin olive oil
⅓ cup fresh basil leaves finely minced + extra for garnish
1 lime zest
¼ cup fresh lime juice approximately 2 limes
2 tablespoons honey or maple syrup
1 teaspoon Dijon mustard
1 clove garlic finely minced
Salt and pepper to taste

For the Grill

3 fresh peaches slightly underripe, halved or quartered
2 ears corn husked
2 boneless skinless chicken breasts about 1 pound total, patted dry
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil + more for brushing

For Assembly

5 ounces arugula
¼ red onion sliced thin
1 cup fresh blueberries
½ cup pecans toasted and coarsely chopped
4 ounces feta cheese crumbled
lime wedges
basil leaves

US Customary - Metric

Instructions

Make Vinaigrette

In a jar with a tight-fitting lid, combine the olive oil, basil, lime zest, lime juice, honey or maple syrup, Dijon mustard, garlic, salt, and pepper. Shake vigorously until well combined. Set aside.

Grill Corn and Peaches

Heat your grill pan or grill to medium high heat. Brush or spray with oil.
Brush the corn and peaches with oil. Sprinkle the corn with salt and pepper.
Grill the corn for 8-10 minutes, turning occasionally, until lightly charred. Set aside to cool, then slice kernels off the cob.
Grill the peaches cut-side down for about 1-2 minutes or until grill marks form and they’ve softened slightly. Remove and let cool.

Grill Chicken

If needed, wipe down your grill pan or grill. Reheat to medium-high and brush or spray once more with oil.
Season the chicken breasts with garlic powder, salt, pepper, and oil.
Grill each breast for 3-5 minutes per side, or until cooked through. Set aside to rest, then thinly slice.

Assembly

In a large bowl or serving platter, layer the arugula, grilled chicken, peaches, corn, red onion, blueberries, pecans, and feta.
Drizzle the vinaigrette over right before serving. Toss and enjoy!

Notes

Blend the dressing: For a creamier dressing, feel free to blend everything! It will incorporate air and will have a very smooth texture.
Use ripe yet peaches: If you use ripe peaches, they will turn to mush on the grill. It’s important to have slightly underripe peaches in order to maintain the shape!
Let the grilled chicken salad cool just slightly before eating! It will make handling them easier and it will taste just as good.
Add dressing last: Dressing the salad right before serving helps from wilting the salad!
Make ahead: You can make the grilled chicken, corn, and peaches at least 1 day prior to eating and the vinaigrette at least 3 days prior to eating.
Storage tips: Store everything except the arugula together in an airtight container in the fridge for up to 3 days. Keep the arugula separate to prevent it from getting soggy.

Supplies

Cutting board
Knife
Measuring spoons
Measuring cups
Jar with tight fitting lid
Zester
Grill pan or grill
brush

Nutrition