Honey-Chile-Ginger Grilled Chicken and Peach Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Grill chicken, fresh corn and peaches at the same time and baste in a mixture of honey and hot chili sauce for a dish that is the definition of summertime cooking. Ingredients:
2 tablespoons honey |
1 (1-inch) 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 |
Directions:
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.
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