Grill chicken, fresh corn and peaches at the same time and baste in a mixture of honey and hot chili sauce for a dish that is the definition of summertime cooking.This salad won’t pile on the sodium—it only calls for a tiny amount of salt for the chicken breast, since the strong flavor combination of Sriracha, honey, and fresh ginger don’t need much more seasoning.


Credit: Jonny Valiant; Stylist: Alistair Turnball/Pat Bates and Associates

Recipe Summary test

20 mins
15 mins
35 mins
Makes 4 servings (serving size: 4 ounces chicken and about 2 cups salad)


Ingredient Checklist


Instructions Checklist
  • Combine honey and next 3 ingredients (through oil) in a medium bowl.

  • With a mallet, pound chicken breast pieces between 2 sheets of wax paper or plastic wrap until very thin; transfer to a medium dish. Spoon 2-3 tablespoons of chile dressing over the chicken; coat well.

  • Heat a grill pan, grill, or broiler. Lightly coat grill pan, if using, with cooking spray. Sprinkle chicken with salt; grill until cooked through (2-3 minutes per side). Transfer chicken to a cutting board. Continue until all of the chicken is cooked, coating grill with cooking spray as needed.

  • Grill corn until tender (about 5 minutes), brushing lightly with chile dressing while grilling; transfer to a large platter. Grill the peach quarters, just until grill marks appear (about 1 minute per side), brushing lightly with chile dressing while grilling and coating grill as needed; transfer to the platter.

  • Scatter the watercress over the platter. Slice the chicken into smaller pieces; transfer to the platter. Combine cooked juices and remaining chile dressing; stir well. Drizzle over salad as desired; serve.

Nutrition Facts

325 calories; fat 10.9g; saturated fat 1.4g; mono fat 5.7g; poly fat 3g; protein 27g; carbohydrates 37g; fiber 3g; cholesterol 62mg; iron 1mg; sodium 477mg; calcium 84mg.