Recipe of the Week: Honey-Chile-Ginger Grilled Chicken and Peach Salad

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.


Photo: Jonny Valiant



Makes 4 servings (serving size: 4 ounces chicken and about 2 cups salad)


Recipe Time:

Prep: 20 Minutes

Cook: 15 Minutes



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



  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.


Nutritional Information per Serving: 325 Calories; 10.9 g Fat; 1.4 g Satfat; 5.7 g Monofat; 3 g Polyfat; 27 g Protein; 37 g Carbohydrate; 3 g Fiber; 62 mg Cholesterol; 1 mg Iron; 477 mg Sodium; 84 mg Calcium.


Source: Health.


Printer Friendly

Leave a Reply

Around Our Site

Need a little help navigating our site? Here are a few of the most important pages to visit.

Contact Information

Program Contact: John Senay

Let's Get Social!

facebook twitter