Chicken Taco Salad with Grilled Peaches and Creamy Chipotle Dressing

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Total Time

25 minutes

Prep Time

20 minutes

Cook Time

10 minutes

Rating

(1)

Ingredients

4 servings

2 ears of sweet corn (shucked)
2 yellow peaches
Extra-virgin olive oil for brushing
Kosher salt
Freshly ground black pepper
3 packed cups baby arugula
3 packed cups thinly sliced purple cabbage (about ½ small head of cabbage)
1/3 cup fresh cilantro leaves
2 heaping cups shredded chicken breasts (I recommend using Peapod’s rotisserie chicken.)
2 ounces feta cheese (crumbled)
1 cup pico de gallo
1 chipotle pepper canned in adobo (If you’re sensitive to heat, seed the chipotle first.)
1 tablespoon adobo sauce from the chipotle can
1 cup nonfat plain Greek yogurt
1½ tablespoons lime juice
2 teaspoons honey
Pinch of kosher salt

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Preparation

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Step 1

Start by making the dressing. Place all the ingredients for the dressing in a food processor and process until smooth. (No food processor? No problem. Finely mince the chipotle, and stir the dressing by hand.)

Step 2

Pre-heat a grill with a rack over medium-high heat. A grill pan will also work.

Step 3

Brush the corn with olive oil and season with salt and black pepper. Slice the peaches in half and remove the pits. Slice each half into 4 wedges. Lightly brush the peach wedges with olive oil and season with a little salt.

Step 4

Place the corn directly on the grill grates for about 10 minutes, turning every 2 to 3 minutes, until tender and lightly charred in spots. Let the corn cool slightly, then slice the kernels from the cob using a sharp knife. Place the peach wedges on the grill rack for about 1 minute per side just until grill marks appear. (You want to keep them firm.)

Step 5

In a mixing bowl, combine the arugula, cabbage and cilantro. Divide this mix between 4 bowls. Add chicken, grilled corn kernels, peaches, feta, and pico de gallo to each bowl. Drizzle each bowl generously with dressing and serve immediately.