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This bright summer bowl combines lightly grilled chicken with the season's top picks in one filling, colorful meal. Smoky charred corn mingles with sweet peaches and plump blueberries for an unexpected but delightful mix against tender chicken chunks and buttery avocado. A zingy herb dressing pulls everything together, cutting through the natural sweetness of the fruits. Each forkful delivers farm-fresh summer vibes while giving you a full meal that's both totally satisfying and surprisingly good for you.
I whipped this up after coming home from the farmers market loaded down with perfect peaches and corn that needed to be eaten right away. The first time I set it out at a backyard party, people kept coming back for more and more, completely ignoring all the other food. What started as a way to use up my market haul has turned into my go-to summer party dish that friends specifically ask for whenever peaches start showing up at local stands.
Tasty Chicken Elements
- Boneless Chicken: Gives you quick-cooking protein that soaks up all the flavors
- Avocado Oil: Handles high heat without adding weird tastes
- Chipotle Chili Powder: Brings smoky kick that works amazingly with the grilled corn
- Garlic Powder: Adds flavor depth without the harsh bite of fresh garlic
- Kosher Salt: Makes all other flavors pop while seasoning the meat perfectly
- Ground Cumin: Adds warm earthiness that plays well with the fruit sweetness
Fresh Salad Elements
- Mixed Greens: Form the base with different leafy textures and tastes
- Fresh Corn: Gets crazy sweet and complex after a little char time
- Ripe Avocado: Adds that smooth, rich mouthfeel and good-for-you fats
- Fresh Blueberries: Pop with juice and add gorgeous color throughout
- Summer Peaches: Bring honey-like sweetness and juicy bites to every mouthful
- Herb Vinaigrette: Brings everything together with fresh, bright flavors
Making Instructions
- Getting Your Chicken Ready:
- Mix up the avocado oil, chipotle powder, garlic powder, salt, and cumin in a small bowl until you've got a smooth paste. This wet mix works better than dry spices alone. Get your hands dirty and rub this all over the chicken, making sure to cover every bit for maximum flavor. Let it sit at room temp if you're cooking soon, or stick it in the fridge for up to an hour if you're prepping ahead. This gives the flavors time to soak in while the salt works its magic.
- Nailing The Grill Method:
- Fire up your grill to about 425°F, making sure the grates are clean and have a light oil coating so nothing sticks. Put your chicken directly over the heat and don't touch it for about 5-6 minutes until you see nice grill marks. Flip once and cook another 5-6 minutes until it hits 160°F at the thickest part when checked with a thermometer. Move the chicken to a plate and leave it alone for 5 minutes, when it'll finish cooking to a safe 165°F and the juices will settle back into the meat. Don't skip this resting step or you'll end up with dry chicken!
- Getting Perfect Corn:
- While your chicken rests, throw the husked corn straight on the grill over medium-high heat. Turn it now and then as the kernels get dark spots, usually taking 6-8 minutes total. You want some nice brown areas without overcooking it to death. Once it looks good, pull it off and let it cool a bit until you can handle it. Stand each ear up on your cutting board and slice downward to cut off the kernels, trying to keep some natural chunks together because they look better in the final dish.
- Putting It All Together:
- Spread out your mixed greens in a big, wide bowl or platter to make a nice bed for everything else. Cut your rested chicken across the grain into thin slices or small cubes, whatever you prefer. Scatter the corn kernels, chicken pieces, diced avocado, blueberries, and peach chunks across the greens in a way that looks good. This careful arrangement shows off each ingredient and makes sure you get a bit of everything in each serving. Pour some dressing over it all, starting with just a little and adding more as needed. Gently toss just the edges while keeping the middle pretty for the nicest presentation.
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My first try at this salad taught me some big lessons about picking the right fruit. I used peaches that weren't quite ripe enough and ended up with hard chunks that needed tons of dressing to make up for their lack of sweetness. Now I pick peaches that give just a little when gently squeezed, showing they're perfectly ripe but not mushy. I also found out that corn keeps cooking after you take it off the heat, so I pull it from the grill a bit early to make sure the kernels stay crisp and don't turn tough in the finished salad.
Fun Ways To Switch It Up
Try a Mediterranean twist by swapping the blueberries for feta cheese and throwing in some cucumber for extra crunch. When summer ends, make a fall version with chicken plus pears, cranberries, and a maple dressing. Or go tropical by using mango instead of peaches with a lime-cilantro dressing for a completely different flavor direction that still keeps that perfect sweet-savory balance that makes this salad so darn good.
Keeping It Fresh
For the best results when prepping ahead, keep all the parts separate until serving time. The grilled chicken will stay good in the fridge for about three days in a sealed container – just bring it to room temp before eating for better flavor. You can do the corn and dressing a day ahead, but wait to cut the peaches and avocado until the last minute to avoid browning and texture changes. If you absolutely must prep avocado ahead, toss it with some lemon juice, but freshly cut always tastes better.
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Frequently Asked Questions
- → Can I fix this salad earlier in the day?
- You can get everything ready ahead (soak and cook the chicken, grill the corn), but try to toss it all together just before eating for maximum freshness. Keep your prepped items in separate containers in the fridge for up to 2 days.
- → What can I use if I don't have chipotle chili powder?
- No chipotle powder on hand? Mix ¾ teaspoon smoked paprika with ¼ teaspoon cayenne for that same smoky kick with heat.
- → What's good instead of peaches?
- When peaches aren't available, try nectarines, plums, or even mangoes to add that needed sweet touch to your salad.
- → What kind of dressing goes best with this salad?
- A basic herb dressing works wonders. Blend fresh basil, parsley, and chives with olive oil, fresh lemon juice, a bit of honey, and some Dijon mustard for the tastiest results.
- → Can I just use store-bought rotisserie chicken?
- Sure thing! Grabbing a rotisserie chicken saves tons of time. Just pull it apart or slice it up and add a dash of chipotle powder, salt, and pepper to keep that smoky flavor in your salad.