Grilled Chicken Salad with Corn, Peaches, Blue Cheese, and Balsamic-Honey Syrup
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Cook time: 
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Yield: 4 servings
You'll love the balanced flavor profile of this salad: sweet/tangy balsamic drizzle, salty blue cheese, and lots of fresh summer produce!
Balsamic-Honey Syrup:
  • 3 tablespoons good-quality balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • ¼ teaspoon fine salt
  • ⅛ teaspoon ground black pepper
  • 8 cups spring mix
  • 1 lb (450 g) grilled chicken breast, sliced cross-wise
  • 2 ears corn on the cob, grilled or steamed, and corn cut off the cob
  • 2 peaches, pitted, halved, and sliced
  • 1 cup cherry or grape tomatoes, halved
  • 3 scallions, green and white parts, thinly sliced
  • 4 oz (115 g) crumbled blue cheese
  1. Whisk together all ingredients for the Balsamic-Honey Syrup in a medium bowl.
  2. For the salad, divide the spring mix between 4 bowls or plates. Top with all remaining salad ingredients.
  3. Drizzle the syrup on top of the salads and serve immediately.
Recipe by An Edible Mosaicâ„¢ at