Grilled Peach Salad with Aged Balsamic Vinegar
Serves: 2
For the Peaches:
  • 2 Peaches, pitted and halved
  • Olive Oil, as needed for grilling
For the Salad:
  • 2 Chicken Breasts, grilled
  • 1 ear of Corn, grilled
  • 3 cups Romaine Lettuce, chopped
  • ¼ small Red Onion, sliced
  • ½ cup fresh Cilantro, chopped
  • ½ cup Feta, crumbled
To Serve:
  • Lime Wedges, squeezed over salad
  • Aged Balsamic Vinegar (the thick kind)
  • Salt + Pepper, to taste
  1. Turn on the grill and bring to a medium-heat. Note: If you’re using a charcoal grill, I find that grilling the peaches once the coals have started to cool works best.
  2. Shuck and clean corn. While you prep the chicken, place corn cob directly on the hot grill. Turn occasionally until charred and cooked through, about 10 minutes. Set aside to cool.
  3. Grill the chicken breasts on indirect heat: I like to pound my chicken flat, as it ensures even cooking. Cook on each side for roughly 4 minutes, or until internal temperature is 165F. Set aside.
  4. Brush flesh side of peaches with olive oil. Place flesh-side down on the grill for roughly four to five minutes (no peeking!). Remove from heat and set aside.
  5. Assemble the salad: Cut the grilled corn off the cob and slice the peaches into smaller pieces. Grab a serving dish and layer with romaine, red onion, cilantro, corn and peaches. Slice chicken and serve on top of the salad. Sprinkle with feta and serve with lime wedges and aged balsamic vinegar. Enjoy!
Recipe by Slice of Jess at