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- 1 package @thecedarmarket lemon herb marinated boneless chicken thighs
- 3 ears of corn
- 2-3 peaches, halved
- 1 avocado, cubed
- 1/4 red onion, sliced
For the dressing:
- 1/2 cup equal parts: basil, chives, and parsley
- 1/4 cup mayonnaise
- 2-3 tbsp olive oil
- Juice of 1 lime
Optional: 1/2 jalapeño
Recipe created for Cedar Market by: @Foodkidsandsleep
Nothing says summer, like bright and vibrant flavors. This salad has it all! The sweetness of the peaches and corn, the smoke and char from a grill, juicy citrusy chicken, and a creamy herb dressing. It can be eaten fresh with hot and cold components or you can prepare it in advance… either way, make enough for seconds!
Cooking Instructions
Grill
Slice your peaches in half and remove the pit.
Add the corn, peaches, and prepared chicken to a preheated grill. Close the cover and cook for 10 minutes rotating corn after 5 minutes. Then close and cook another 5 minutes.
Remove peaches and flip the chicken. Cook another 2 minutes or until second side has browned. Then remove the chicken and the corn.
Dressing
Add all ingredients into a measuring cup and blend with an immersion blender, until smooth and creamy.
Build
Slice the corn off the cob and put into a bowl.
Chop your chicken into bite sized pieces and cut the peaches into wedges.
Add your peaches and chicken to your corn bowl.
Add the avocado and onions, then top with your dressing.
Mix & enjoy!
