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+ servings

Chicken Taco Salad with Grilled Peaches and Creamy Chipotle Dressing

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 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

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
  • tablespoons lime juice
  • 2 teaspoons honey
  • Pinch of kosher salt


  • 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.