Grilled Peach And Corn Salad Recipes

GRILLED CHICKEN, PEACH, AND ARUGULA SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
• Brush 1 teaspoon oil onto cut-side of peaches.
• Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
• Brush remaining oil onto both sides of chicken breasts and season with salt.
• Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
• Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

HONEY LIME CHICKEN WITH GRILLED PEACH AND CORN SALAD

Steps:

• 1. Combine olive oil, honey, lime juice, cilantro, and garlic in a bowl or jar. Stir or shake to combine, season with salt & pepper, then reserve 1/3 cup of dressing for salad. 2. Place the remaining dressing in a large bowl, add the chicken breasts, and toss to coat. Allow to marinate for up to 30 minutes (but not much longer, or the lime will start to break down proteins in the chicken). 3. Heat the grill to medium-high heat. 4. Remove the chicken from the marinade, pat dry with paper towels, and place on the grill. Brush the corn and cut sides (without the skin) of the peaches with olive oil and place on the grill as well. 5. Close grill lid and cook for 5-6 minutes, until the peaches are charred and one side of the chicken has grill marks and releases from the grill easily. Remove the peaches from the grill to cool and flip the corn and chicken. 6. Cook for another 5-6 minutes, then remove the corn to cool and check the chicken for doneness. Continue cooking the chicken, if needed, until it reaches 165 degrees at the center. 7. Cut the corn off of the cobs and dice the grilled peaches. Place the greens in a large salad bowl and top with the corn kernels and peaches. Add the basil leaves, remaining cilantro, and reserved dressing. Toss to coat everything with dressing. 8. Serve chicken atop salad and enjoy! Thank you to ALDI for sponsoring this post! Check ALDI out on their healthy living page and Facebook, Pinterest, Twitter, and Instagram for more affordable, better-for-you recipe inspiration!

GRILLED PEACH, CORN & ZUCCHINI QUINOA SALAD + LEMON-BASIL VINAIGRETTE

Steps:

• In a medium saucepan, add quinoa and water/vegetable broth. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove lid and let rest for 10 minutes, fluff with fork.
• Add all the ingredients to a small/personal food processor and blend until smooth and creamy. Alternately, you can chop the basil really well and mince the garlic, then simply mix all the ingredients together in a small container - or add the basil to the salad and mix the remaining vinaigrette ingredients together. Set aside to let the flavors come together. Taste again before mixing to adjust flavor. Keep in the refrigerator if making a day or two in advance.
• If corn has husks, either remove them or pull away and tie (as in the pics above), and remove all the silk threads from underneath. Cut peaches along the seam all the way around and twist halves off the pit. Cut zucchini in half lengthwise. If you like add a light of oil to the cut side of the peaches and zucchini before placing on the grill, I didn't do this since I oiled the grill directly.
• Prep your grill and add a light coat of oil. Start with the corn first, it will take the longest, about 10 minutes or so depending on your grill. Then add the zucchini and peaches cut side down. The last two should grill up fairly quickly, about 3 - 5 minutes. I leave mine al dente.
• Once done, remove the corn off the cob. Using a large, shallow, rimmed baking dish or pie dish, hold the corn by its top horizontally in the center, use a knife to gently but firmly cut the corn from the cob from top to bottom. Give the corn a 90 turn and repeat, until all the corn is removed. Slice zucchini into 1/4 - 1/2 inch slices. Slice peaches into 1/8 - 1/4 inch slices. Slice tomatoes in half. Slice avocado in half, twist to separate halves, remove seed and slice thinly.
• Add quinoa to a large mixing bowl, along with the peaches, corn, zucchini, tomatoes, chickpeas, avocado and pepitas, toss to combine. Add the dressing and mix again. Add mineral salt & fresh cracked pepper to taste.
• Serve at room temperature or chilled. Enjoy as is or with a handful of arugula (this is especially good!).
• Serves 4 generously
• Change up the chickpeas with edamame.
• Make this oil-free by simply squeezing a lemon or two over top the salad, just be sure to add plenty of chopped basil. A little mint would be great too.
• Use farro or wheat berries in place of quinoa for variety.
• I wanted to add sliced, or diced, red onion and forgot, feel free to add in about 1/2 red onion.

GRILLED CORN SALAD

Steps:

• Make the dressing: In a small food processor, combine the avocado mayonnaise, olive oil, cilantro, lime, serrano, garlic powder, onion powder and a few generous pinches of salt. Pulse until combined. Chill until ready to use.
• Slice the kernels off of the grilled corn and place in a large bowl. Add the red pepper, green pepper, cucumber, peaches, avocado, basil, lime juice, a few pinches of salt, and toss. Add a few tablespoons of dressing, toss again, then taste and add more dressing and/or salt to taste. Serve with extra dressing and lime slices on the side.

GRILLED PEACH AND CORN SALAD

Steps:

• Prepare a grill for medium-high heat. Drizzle some olive oil on the corn and peaches and sprinkle with salt and pepper. Grill the corn and peaches, turning them periodically, until they develop dark grill and char marks on all sides, 6 to 8 minutes for the peaches and 10 to 12 minutes for the corn. Let cool slightly.
• Meanwhile, whisk together the olive oil, vinegar, mustard, Fresno pepper, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Cut the corn kernels from the cobs and discard the cobs. Slice the peach wedges crosswise so each piece has some grill marks. Add the corn kernels and sliced peaches to the large bowl of dressing along with the almonds and feta. Toss gently to coat. Check for seasoning and add more salt and pepper to taste.
• Arrange a bed of arugula on a large platter. Top with the peach and corn salad.

TOMATO, PEACH, AND CORN SALAD RECIPE

Steps:

• Combine tomato wedges, diced peach, and corn in a medium bowl. Sprinkle with salt. Drizzle with Honey Vinaigrette, and toss to coat. Divide salad among 4 plates, or serve on 1 large platter. Top with feta, and sprinkle with black pepper.