Chicken Taco Salad with Grilled Peaches and Creamy Chipotle Dressing
Light, fresh, and ready in under 30 minutes, this flavor and nutrient-packed taco salad is the perfect fuss-free summer meal!
Servings: 4 servings
Ingredients
- 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
For the chipotle dressing:
- 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
Instructions
- 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.)
- Pre-heat a grill with a rack over medium-high heat. A grill pan will also work.
- 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.
- 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.)
- 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.