Grilled Chicken Peach Caprese Salad
Warm peaches, fresh mozzarella, and smoky grilled chicken come together in this protein-packed, sweet-and-savory salad.
Ingredients
- 4 chicken thighs, boneless and skinless
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 ear corn
- 1 ball fresh mozzarella
- 2 medium peaches
- 2 cups salad greens
- 4 slices prosciutto, torn into strips
- fresh basil
- salt and black pepper
Balsamic Vinaigrette:
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 garlic clove, grated
- ¼ cup extra virgin olive oil
- salt and black pepper
Instructions
- Season the chicken thighs with salt, pepper, and Italian seasoning.
- Heat the olive in a skillet over medium high. Add chicken thighs and cook for about 5 minutes on each side, or until chicken is cooked through. Remove from the heat and let them rest for 5 minutes before slicing (this allows the juices to redistribute within the meat, preventing them from leaking out when you slice).
- Meanwhile, grill the corn: (there are a few ways you can do this) you can do it over an open flame on a gas burner (this is for the adventurous cook): carefully hold the ear with long heatproof tongues above the flame of a gas burner on a medium to medium high heat. Make sure to turn the corn regularly until cooked through and evenly charred. This takes about 5 minutes. You can use your oven: adjust oven rack 5 inches from broiler element and heat broiler. Line a baking sheet with aluminum foil. Transfer corn to prepared baking sheet and broil until browned, flipping halfway through - this takes about 10 minutes. You can also just use a griddle pan. And alternatively, just use a good old skillet.
- Cut the kernels off: place one end of the cob onto a cutting board. Then, using a sharp knife, cut downward, as close to the base of the kernels as possible, while taking care not to angle the blade into the cob itself. Rotate the ear of corn, and repeat the cut until all the kernels have been removed.
- Slice the mozzarella and peaches.
- Make the vinaigrette: in a small bowl, whisk together the honey, balsamic, mustard, and garlic. Drizzle in the olive oil, whisking until the dressing is fully emulsified. Season with salt and pepper
- Assemble the salad: in a medium bowl, add the salad greens and half the vinaigrette. Toss to coat, then place the greens on a serving platter. Top with the peach, mozzarella, chicken, and torn prosciutto. Drizzle with remaining vinaigrette and garnish with basil. Serve.