Grilled Peach Chipotle Chicken Salad

THIS, this is the salad to beat this summer. Plenty of fresh fruits and veggies, flavorful protein, creamy dressing and not a lettuce leaf in sight! "Less mulchy, more veggie" as my husband would say!

I love peaches, especially when in season over the summer. But finding the perfect peach at your local grocery store can be a bit like finding a needle in a haystack. So even if you miss the mark picking out your produce, grilling your fruit is an absolute failsafe. Grilling your peaches will help you to caramelize the fruit and bring out all its natural sweetness.

Smoky spice plays such a nice foil to sweet. So here I've opted to marinate the chicken in a combination of chipotles, agave and lime, as well as whip up a homemade chili lime yogurt dressing.

I combined chunks of chicken and peaches with grilled zucchini and corn for a difference in color and texture. Added some tomatoes, avocados and herbs for freshness. Toss together and you have one hell of a salad.

Skip the chicken and you've got a unique chopped salad to take to a BBQ. Serve with grilled salmon for something a bit more elevated. Or enjoy just as described for a wonderful summer lunch with some gal-pals.

Grilled Peach Chipotle Chicken Salad

Ingredients

For the chicken

· 2 boneless skinless chicken breasts

· ¼ c diced chipotles in adobo

· 2 tbsp agave

· Zest and juice of a lime

· ½ tsp salt

For the salad

· 2 peaches

· 2 large zucchini

· 4 ears fresh corn

· Olive oil

· salt

· 1 cup grape or cherry tomatoes, halved

· 2 avocados, diced

· 3 scallions, sliced thin

· 2 tbsp cilantro, chopped

For the dressing

· ½ cup Greek yogurt

· 2 tbsp agave

· 2 tsp cider vinegar

· Zest and juice of a lime

· 1 tbsp chili powder

· 1 tsp garlic powder

· Large pinch of salt

For the chicken…Place the chicken breasts flat in a large gallon-sized plastic bag. Remove the air from the bag and seal closed. Using a meat mallet, pound the chicken to a uniform thickness. Set aside.

In a small bowl, mix together the remaining ingredients for the chicken. Pour the marinade over the chicken in the bag. Ensure each piece of chicken is coated with the marinade. Refrigerate for at least 3 hours or over-night.

To prep the salad… slice the peaches in half and remove the pit. Slice the zucchini in quarters length-wise. Shuck the corn and remove any fibers. Drizzle the fruits and veggies a bit of olive oil and sprinkle with salt. Set aside until ready to grill.

For the dressing…In the bottom of a large salad bowl, whisk together the ingredients for the dressing.

Just before grilling, add the tomatoes, avocado, scallions and cilantro to the salad bowl with the dressing. Set aside.

Preheat you grill to high heat. Place each of your fruits and veggies cut-side down on the grill. Grill over high heat for about 3-4 minutes until developing nice grill marks. Remove the peaches from the grill. Flip each veggie and grill for another 3 minutes or so. Take care not to overcook. The veggies should be warmed through, but still crisp. Remove from the heat.

Reduce the grill heat to medium-high. Remove some excess marinade from the chicken pieces. Cook over medium-high heat on the grill for 6-8 minutes per side (or roast in the oven at 425 for 22 minutes). Allow the chicken to rest under foil for at least 5 minutes before slicing.

While the chicken cooks, chop the peaches and zucchini into bite-sized chunks and add to the salad bowl. Slice the corn kernels away from the cobb. Toss to coat the warm fruits and veggies in the salad dressing.

Once the chicken has rested, slice or dice. Toss the chicken into the salad. Serve warm or at room temperature.

Serves 4

Gluten Free Friendly!