Delicious! My mommy and I both loved it! It toned down the spice just a pinch by adding some hoisin sauce since I didn't have enough chili sauce. Also, I used Szechuan chili sauce since I don't have "Sriracha." Not sure about the difference in composition, but it tasted very very good. Bonus points for ease of preparation and inexpensive ingredients/ingredients that are somewhat on hand. Also, a good use for the many peaches given to us by our neighbors.
Honey-Chile-Ginger Grilled Chicken and Peach Salad
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- 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
- 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
- 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.
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