Our Recipes
Grilled Basil Chicken, Corn and Peach Salad
Serves: 3
Prep Time: in
Cook Time: in
Liven up your summer nights (and days!) with this ultimate dinner or lunch chicken breast salad, balancing the best sweet and smoky flavors of the season, and topped off with a tangy vinaigrette.
Ingredients
Salad
- 1 Package Bell & Evans Boneless, Skinless Chicken Breasts
- 2 TB Extra-virgin olive oil, divided
- 1 Handful fresh basil, roughly torn
- Salt & Pepper, to taste
- 4 Ears corn, husks removed
- 2 Peaches, halved and pitted
- 6 Cups Arugula or mixed salad greens
- 1/4 Cup Crumbled goat cheese
- 1 Avocado, sliced
Dressing
- 1 Small shallot, finely chopped
- 1 TB Dijon mustard
- 1 TB Honey
- 1 TB Lemon juice
- 3 TB Champagne vinegar
- 1/2 Cup Extra-virgin olive oil
Preparation
- Chop 1 TB basil. Add to a medium bowl with 1 TB olive oil and a pinch each of salt and pepper. Add chicken and toss to coat. Set aside.
- Heat grill or grill pan to medium-high heat. Add the chicken and sear 3 to 5 minutes on each side. Reduce heat, cover and cook until the chicken is cooked through, about 10 minutes, or until the internal temperature is 165°F as measured on a digital thermometer. Remove from grill and set aside to cool.
- Brush corn and cut sides of peaches with remaining tablespoon olive oil. Grill 5 to 8 minutes, or until corn and peaches have browned lightly and caramelized. Remove from heat. When cool enough to handle, cut corn from cobs and slice peaches.
- Meanwhile, make dressing: Combine all ingredients in a small bowl, or jar with a tightly fitting lid, and whisk, or shake vigorously, to combine.
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