Hot Honey Chicken Salad with Peaches, Corn and Feta Vinaigrette

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Author: Amanda
Yield: 4 servings 1x

Description

Elevate your summer meals with this Hot Honey Chicken Salad featuring juicy peaches, charred corn, crispy focaccia croutons, and a tangy feta vinaigrette. Sweet, spicy, and bursting with flavor—this salad is anything but boring!

Ingredients

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FETA VINAIGRETTE:

Juice of 1 lemon
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon honey
1/4 teaspoon dried oregano
1 small garlic clove, coarsely chopped
1/2 teaspoon Dijon mustard
2 ounces feta cheese, crumbled
1-ounce pistachios, coarsely chopped
Kosher salt and freshly ground black pepper, to taste

FOCACCIA CROUTONS:

4 ounces focaccia, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil

CHICKEN:

2 large chicken breasts, cut in half horizontally to make two thin cutlets each
3/4 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon ground mustard
1–1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon brown sugar

HOT HONEY BUTTER:

3 tablespoons hot honey
4 tablespoons butter, melted

TO ASSEMBLE:

2 ears corn, husked
8 to 10 ounces arugula or other mixed greens
8 ounces cherry tomatoes, halved
2 ripe peaches, pitted and cut into 1/4-inch thick slices
4 green onions, white and green parts thinly sliced

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Instructions

To make the dressing: Combine all the ingredients in a small blender and process until mostly smooth. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
Preheat a gas grill on high heat for 15 minutes or prepare a charcoal grill for medium heat about 25 minutes before you want to cook.
For the focaccia croutons: Toss the bread cubes with the olive oil on a small sheet pan. Season to taste with salt and pepper.
For the hot honey butter: While the melted butter is still warm, whisk in the hot honey. It will not stay homogenous, so make sure to stir it before basting in step 6 below.
For the chicken: Combine all the spices, using your fingers to break up the herbs. Rub generously onto each side of the chicken.
Oil the grill grates and turn the grill down to medium (if using gas). Place the small sheet pan with the croutons on one side of the grill; give these a couple of minutes’ head start before adding the chicken and corn. These will take about 10 minutes to crisp up and turn golden overall; make sure to stir them occasionally to prevent burning. Brush the hot honey butter over the corn using a pastry brush and transfer to the grill. Place the chicken on the grill next; drizzle the side facing up with some of the honey butter (avoid actually brushing the chicken to prevent cross-contamination). Cook the corn, turning occasionally, until charred in places, about 6–7 minutes total. You can drizzle some of the hot honey butter over top as it cooks. Cook the chicken for about 3 minutes on the first side; flip, drizzle with the honey butter, and continue to cook for an additional 1-1/2 to 2 minutes on the second side, or until cooked through. Remove the croutons, corn, and chicken from the grill.
To assemble the salad: Place the arugula on a serving platter. Scatter the green onions, tomatoes, peaches, and croutons over top. Cut the corn from the cob and scatter on top. Thinly slice the chicken against the grain, pour any remaining hot honey butter over top, and arrange over top. Serve with the feta vinaigrette.