cup chopped fresh cilantro, plus 2 tbsp cilantro leaves for salad
cloves garlic, crushed or grated
peaches, pitted and quartered (less ripe is better)
ears of corn
oz SimplyNature Organic Spring Mix
tablespoons torn fresh basil leaves
Stonemill Salt & Pepper, to taste
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.
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).
Heat the grill to medium-high heat.
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.
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.
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.
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.