Grilled Peach Salad with Honey Dijon Dressing

This Grilled Peach Salad is the ultimate summer dinner, made with juicy grilled peaches, sweet corn, tender dijon-marinated chicken thighs, creamy goat cheese, fresh basil and pickled red onions over a bed of arugula. Everything gets drizzled with an easy homemade honey dijon dressing for the most delicious sweet & savory combination that you won't be able to get enough of.

Servings main-dish servings

Prep Time 15

Cook Time 15

Marinating Time 30

Total Time 1

Equipment

spoon or whisk
medium bowl
plastic wrap
cutting board
knife
tongs
grill
large serving platter
small bowl or jar

Ingredients

For the Dijon Chicken Thighs:

1.25 lbs boneless, skinless chicken thighs
2 tbsp avocado oil or olive oil
2 tbsp dijon mustard
1 tsp honey
½ tsp dried thyme
¾ tsp kosher salt
¼ tsp black pepper
2 garlic cloves grated
zest from 1 lemon

For the Grilled Peach Salad:

2 small, ripe but firm peaches pitted and cut into 8 wedges each
2 small ears of corn shucked
5 oz baby arugula
4 oz goat cheese crumbled
¼ cup chopped basil leaves
pickled red onions to taste

For the Honey Dijon Dressing:

3 tbsp olive oil
2 tbsp dijon mustard
1 ½ tbsp honey
1 tbsp apple cider vinegar
1 small garlic clove grated
kosher salt & black pepper to taste

Instructions

In a medium bowl, stir or whisk together the oil, dijon, honey, thyme, salt, pepper, garlic and lemon zest until combined. Then, add in the chicken thighs and toss to coat. Cover and let marinate in the fridge for at least 30 minutes, or up to 4 hours.
1.25 lbs boneless, skinless chicken thighs, 2 tbsp avocado oil, 2 tbsp dijon mustard, 1 tsp honey, ½ tsp dried thyme, ¾ tsp kosher salt, ¼ tsp black pepper, 2 garlic cloves, zest from 1 lemon
Preheat your grill to 450F (about medium-high heat). Brush or spray the cut sides of the peach wedges and the shucked corn with oil. Once the grill is hot, add your dijon chicken thighs, corn and peach wedges.
Chicken: Grill for about 5 minutes per side, or until the internal temperature reaches at least 165F.
Corn: Grill for 10-12 minutes, turning every few minutes, until tender & lightly charred.
Peaches: Grill 2-3 minutes per side, until they have visible grill marks.
Allow everything to cool down. Once cooled slightly, slice the chicken into strips and cut the corn kernels from the cobs.
2 small, ripe but firm peaches, 2 small ears of corn
This salad is best assembled on a very wide serving platter rather than a deep bowl, for the most beautiful presentation. Start with a bed of arugula, then arrange the sliced chicken and grilled peaches. Sprinkle chopped basil, corn and goat cheese evenly over top, and garnish with some pickled red onions and fresh cracked black pepper.
5 oz baby arugula, 4 oz goat cheese, ¼ cup chopped basil leaves, pickled red onions
In a small jar or bowl, add all of the honey dijon dressing ingredients and shake or stir until combined and emulsified. Pour dressing over the top of the grilled peach salad and enjoy!
3 tbsp olive oil, 2 tbsp dijon mustard, 1 ½ tbsp honey, 1 tbsp apple cider vinegar, 1 small garlic clove, kosher salt & black pepper

Video

Calories: 520kcal

Course: Dinner, Main Course, Salad

Cuisine: American

Diet: Gluten Free

Keyword: Arugula, Chicken Thighs, Corn, Dijon, Gluten Free, Goat Cheese, Grilling Recipes, Honey Mustard, Peach, Salad, Summer Recipes

Nutrition