American

Grilled Peach Chili Lime Chicken Salad

Juicy grilled chicken, charred peaches, greens, avocado, corn, feta, and chili-lime dressing for a summer salad with real dinner energy.

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Grilled Peach Chili Lime Chicken Salad

Fruit plus heat works especially well in summer salads.

Grilled peaches make that pairing feel natural because the fruit gets smoky, sweet, and a little savory before it hits the salad.

Chicken and corn make the salad filling enough for dinner, while avocado and feta bring richness.

The chili-lime dressing should be bright first and spicy second.

Use peaches that are ripe but still firm.

Very soft fruit collapses on the grill and turns the salad watery.

For something else to cook in the same spirit, try Sesame Cabbage Chicken Crunch Salad or Harissa Honey Chicken Meatballs.

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Directions

  1. Heat a grill or grill pan to medium-high.
  2. Rub chicken with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1 teaspoon chili powder.
  3. Grill chicken for 5 to 7 minutes per side, until it reaches 165 F. Rest, then slice.
  4. Brush peaches with 1 tablespoon olive oil and grill cut-side down for 2 to 3 minutes.
  5. Whisk lime juice, honey, remaining olive oil, remaining chili powder, and a pinch of salt.
  6. Toss romaine with corn, avocado, feta, chicken, peaches, and dressing.

Nutrition

Nutrition Information

Estimated per serving: 520 calories, 38 g protein, 34 g carbohydrates, 27 g fat.

Variations

Recipe Variations

- Use nectarines instead of peaches.
- Swap feta for cotija.
- Add toasted pepitas for crunch.

Notes

  • A grill pan works well if outdoor grilling is not available.
  • Resting the chicken keeps the juices in the meat instead of the salad bowl.
  • Dress the salad right before serving.

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