This summery grilled corn salad with peaches and honey lime chicken is packed with flavor and makes for a fantastic and fresh summer meal! With grilled corn on the cob, juicy grilled peaches, and a lightly sweet cilantro lime dressing (that does double-duty as the chicken marinade), this is a must-try summer salad recipe.
Matt and I loved it so much when we first made it a couple weeks ago that we’re already talking about having friends over for dinner and making it again! It’s so flavorful but really fast and simple, and doesn’t require a ton of hands-on time. Perfect for entertaining and bbq cookouts!
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Honey Lime Grilled Chicken Salad
I love having huge salads for dinner in the summer, but I still want something filling and hearty. This salad is packed with flavorful ingredients and interesting textures, and is really satisfying without feeling heavy.
Plus, the flavor is out of this world! I love the combination of sweet grilled corn and peaches with tangy lime marinated chicken and tons of fresh herbs. Matt and I were both “mmmmm”-ing through this whole meal.
You can even make it a simple side dish by leaving out the grilled chicken!
Ingredients
Here’s what you’ll need to make this summer corn salad:
- chicken breasts (Or, add grilled salmon or shrimp instead!)
- peaches (Less ripe is better here, so they stay intact when grilling. Get peaches that are somewhat firm to the touch, with no visible bruising.)
- fresh corn (you’ll need full ears of corn so you can grill them)
- spring mix (or any kind of leafy greens you prefer, like spinach or arugula)
- fresh basil leaves
And for the marinade/dressing:
- extra virgin olive oil
- honey (For a hint of sweetness to balance the flavors!)
- fresh lime juice
- fresh cilantro
- garlic (crushed or grated)
- salt & pepper (to taste)
Want to add even more veggies? Feel free to toss in some diced bell peppers, cucumbers, cherry tomatoes – whatever floats your boat. Even better if it’s in season! Feta cheese or goat cheese would also be tasty additions.
When are peaches in season?
In most areas of the United States, peaches are in season during the summer – from May through August or September.
How to Make Corn & Peach Salad with Grilled Chicken
Here’s a quick overview of how to make this recipe. For the full recipe card with measurements, check the end of this post.
One of my favorite things about this recipe: the marinade is the same as the salad dressing, so you aren’t making multiple sauces!
Start by whisking together the marinade ingredients. Set some aside for the salad dressing, and then add the chicken in. Marinate briefly, then grill the chicken, corn, and peaches until they’re lightly charred and the chicken is cooked through.
Drizzle the dressing that you set aside over everything in a large bowl, along with the greens, and toss. Easy!
If you want, you can always have the ear of corn on the side vs. sliced off on the salad – whatever works! Also, a tip re: the peaches – less ripe is better so they don’t fall apart on you.
For more recipe inspiration, check out this post with my favorite recipes with lime!
Tips for Grilling Chicken
- Since our marinade has lime in it, you should only marinate the chicken for a maximum of 30 minutes. Otherwise, the lime can begin the break down the proteins in the chicken.
- Set your grill to medium-high heat and wait until it’s fully preheated before putting the chicken on.
- Pat the chicken with paper towels to remove excess marinade before grilling.
- Cook the chicken evenly on both sides, about 5-6 minutes per side (depending on size), until it reaches an internal temperature of 165 degrees Fahrenheit.
- Be sure to let the grilled chicken rest for 5-10 minutes before slicing. This seals in the juices!
The bright, summery herbs are a big highlight of this dish – so flavorful. Don’t skimp on them!
You’ll find the full grilled peach and corn salad recipe at the bottom of this post. I hope you love it!
Looking for more summery grilling recipes? Check these out:
- Grilled Pork Tenderloin Tacos with Homemade Salsa Verde
- Grilled Italian Sausage & Veggie Foil Packets
- Shrimp and Pineapple Skewers with Coconut Quinoa
- Chimichurri Grilled Shrimp
And for more summery salads:
- Heirloom Tomato Salad with Peaches (Caprese Salad)
- Steak & Strawberry Goat Cheese Salad with Vinaigrette
- Greek Orzo Salad with Shrimp & Feta
- Lemony Quinoa Salad with Spinach
Summer Grilled Corn & Peach Salad with Chicken
This summer corn salad is packed with flavor and makes for a fantastic and fresh summer meal. It is really fast and simple and doesn’t require a ton of hands-on time – perfect for entertaining.
Ingredients:
- 1 lb chicken breasts
- 1/3 cup extra virgin olive oil
- 1 tablespoon honey
- 1/3 cup fresh lime juice
- 1/4 cup chopped fresh cilantro, plus 2 tbsp cilantro leaves for salad
- 2 cloves garlic, crushed or grated
- 4 peaches, pitted and quartered (less ripe is better)
- 4 ears of corn
- 5 oz mixed greens, spinach, and/or arugula
- 2 tablespoons torn fresh basil leaves
- Salt & pepper to taste
Instructions:
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!
