Grilled Chicken and Peach Salad with Cilantro Lime Dressing
This Grilled Chicken and Peach Salad is the ultimate summer dinner. Packed with juicy grilled chicken, sweet charred peaches, creamy avocado, black beans, corn, and crisp veggies, all tossed with a bright cilantro lime dressing. Full of flavor, it's an easy meal you'll want on repeat all season long.
Equipment
- grill pan
- immersion blender or small blender
Ingredients
Chicken and Spice Rub
- 2 lbs boneless skinless chicken thighs
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp ground cardamom
- 1 tsp kosher salt
- olive oil for grilling
Cilantro Lime Dressing
- 2 cups fresh cilantro
- 1 clove garlic
- juice of 1 lime
- 1 tsp ground coriander
- 1 tsp honey
- kosher salt
- ½ cup extra virgin olive oil
Salad
- 2 large peaches sliced into 6-8 equal wedges
- 2 cups corn fresh or frozen
- 4 cups lettuce
- 4-5 large radishes thinly sliced
- ¼ red onion thinly sliced
- 1 jalapeno thinly sliced (optional)
- 1 can black beans rinsed and drained
- 2 large avocados thinly sliced
Instructions
- Set chicken thighs in a large bowl. Sprinkle spices and salt on top and using your hand, mix everything together until well incorporated. Set in the fridge to marinate for at least 30 minutes.
- Make the dressing by combining the cilantro, garlic, lime juice, honey, coriander, and salt in a the bowl of a small blender. Once fully incorporated, slowly drizzle in the olive oil until emulsified. Dressing can be kept in the fridge for 7 days.
- Heat a grill pan on medium heat and brush with olive oil so that the chicken doesn't stick. Add chicken thighs in an even layer and cook rotating halfway through until the internal temperature reaches 165°, about 8-10 minutes. Don't overcrowd the pan and cook in batches.
- Once the chicken is done, let it rest for about 10 minutes and slice into thin pieces.
- Add peaches to the grill pan for about 1-2 minutes, flipping halfway through, just long enough to get char marks.
- Turn the heat to high, add a bit more olive oil to the pan, add in fresh or frozen corn and let cook about 5 minutes and remove from the heat.
- Assemble your salad in a large shallow bowl. Add in the lettuce, followed by the corn and beans, the radishes, red onions, jalapenos and avocados. Then lay in the grilled peaches and sliced chicken thighs. Drizzle with the cilantro lime dressing and serve.