Honey-Chile-Ginger Grilled Chicken and Peach Salad

Honey-Chile-Ginger Grilled Chicken and Peach Salad


Honey-Chile-Ginger Grilled Chicken and Peach Salad


cal Calories 357kcal

Low fat Total Fat 11g

Low sat-fat Saturated Fat 2g

Low chol Cholesterol 73mg

High sodium Sodium 2354mg

carbs Total Carbohydrate 38g

Serving size 396g Calories from fat 100kcal Fiber 4g Protein 29g Sugar 27g
4 servings


  • 2 tablespoons honey
  • 1 (1inch) 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.

Recipe Content & Photo ALL RIGHTS RESERVED Myrecipes.com (Stephana Bottom, Health)

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