This Grilled Chicken Salad with Corn, Peaches, Blue Cheese, and Balsamic-Honey Syrup is full of summer flavors!
Until about a year ago I was completely grill-lazy. Which was strange because I went through a grill-all-the-time phase where I wouldn’t even let my hubby touch the grill. (Ok, that’s a stretch…I insisted on being the primary griller, but far be it from me to completely stand between a man and his fire.)
Now I’m back to being in on the grilling fun, especially when it’s something I’m making “for the blog” as Mike likes to say (but really, it’s also what’s for dinner), and it needs pretty grill marks. Or at least, the chicken needs to not look like it was dragged in by wild animals (don’t ask…you’d be surprised at the mangy-looking, nearly-shredded chicken breast he pulled off the grill one time. Let’s just say, that one didn’t make it to the blog).
These salads are everything a good salad should be: balanced in flavor with tangy/sweet syrup (our “dressing”), salty with blue cheese, and full of fresh flavors and textures. Peaches are a nice surprise addition and fresh corn takes these salads over the top.
If your family is the type to ask “will I be full?” when you tell them salad is what’s for dinner, this meal will leave them very satisfied.
- 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
- Whisk together all ingredients for the Balsamic-Honey Syrup in a medium bowl.
- For the salad, divide the spring mix between 4 bowls or plates. Top with all remaining salad ingredients.
- Drizzle the syrup on top of the salads and serve immediately.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
This salad sounds absolutely wonderful. I’m saving it for when we’re at the beach next summer – when we can get good peaches. I need recipes that are easy to prepare, and this one fits the bill.
Dragged in by wild animals…..yup that’s me! I have zero grilling experience! My first tie working the grill was this past June and it was a miracle anything was edible! The salad doe. I kinda want to live in it.
Had to laugh at the chicken looking like it had been dragged in by wild animals comment…I’m pretty sure that is the exact reason why I never have the.boy make anything for the blog! His idea of blog-pretty is not the same as mine…
Love this salad! We have been doing a lot of salads for dinner and I am definitely going to have to adapt some of these flavors. That balsamic honey syrup, for instance. Swoon.
This salad looks amazing! It reminds me of one I had when we visited the Clinton Presidential Library. I have to make this recipe!!
These pictures look so beautiful. Your recipes are so well done. I think the blue cheese good. I wonder how it will taste with Gorgonzola cheese.
What a lovely chicken salad. I love the addition of stone fruit this time of year.
This looks like a gorgeous summer salad. I love peaches and bleu cheese!
A fresh, tasty and wonderful summer salad!
Cheers,
Rosa
What a beautiful salad Faith. I think I could eat that Balsamic Honey Syrup with a spoon! :)