- 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
- 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
Combine honey and next 3 ingredients (through oil) in a medium bowl.
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.
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.
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.
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.
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 www.choosemyplate.gov.