ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Honey-Chile-Ginger Grilled Chicken and Peach Salad

Photo: Jonny Valiant
Prep time 20 mins
Cook time 15 mins
Yield Makes 4 servings (serving size: 4 ounces chicken and about 2 cups salad)
Grill chicken, fresh corn and peaches at the same time and baste in a mixture of honey and hot chili sauce for a dish that is the definition of summertime cooking.


  • 2 tablespoons honey
  • 1 (1-inch) piece peeled fresh ginger, grated
  • 1/3 cup Sriracha (hot chile sauce, such as Huy Fong)
  • 2 tablespoons canola oil or olive oil
  • 1 pound skinless, boneless chicken breast
  • Cooking spray
  • 1/4 teaspoon kosher salt
  • 3 ears shucked corn, broken into small pieces
  • 3 ripe peaches, quartered and pitted (about 1 1/4 pounds)
  • 8 ounces watercress

Nutrition Information

  • calories 325
  • fat 10.9 g
  • satfat 1.4 g
  • monofat 5.7 g
  • polyfat 3 g
  • protein 27 g
  • carbohydrate 37 g
  • fiber 3 g
  • cholesterol 62 mg
  • iron 1 mg
  • sodium 477 mg
  • calcium 84 mg

How to Make It

  1. Combine honey and next 3 ingredients (through oil) in a medium bowl.

  2. With a mallet, pound chicken breast pieces between 2 sheets of wax paper or plastic wrap until very thin; transfer to a medium dish. Spoon 2-3 tablespoons of chile dressing over the chicken; coat well.

  3. Heat a grill pan, grill, or broiler. Lightly coat grill pan, if using, with cooking spray. Sprinkle chicken with salt; grill until cooked through (2-3 minutes per side). Transfer chicken to a cutting board. Continue until all of the chicken is cooked, coating grill with cooking spray as needed.

  4. Grill corn until tender (about 5 minutes), brushing lightly with chile dressing while grilling; transfer to a large platter. Grill the peach quarters, just until grill marks appear (about 1 minute per side), brushing lightly with chile dressing while grilling and coating grill as needed; transfer to the platter.

  5. Scatter the watercress over the platter. Slice the chicken into smaller pieces; transfer to the platter. Combine cooked juices and remaining chile dressing; stir well. Drizzle over salad as desired; serve.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit