Honey-Chile-Ginger Grilled Chicken and Peach 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.

Yield: Makes 4 servings (serving size: 4 ounces chicken and about 2 cups salad)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 325
  • Fat: 10.9g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 3g
  • Protein: 27g
  • Carbohydrate: 37g
  • Fiber: 3g
  • Cholesterol: 62mg
  • Iron: 1mg
  • Sodium: 477mg
  • Calcium: 84mg

Ingredients

  • 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

Preparation

  1. 1. Combine honey and next 3 ingredients (through oil) in a medium bowl.
  2. 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. 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. 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. 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.
Note:

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.

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