GRILLED CHICKEN BREASTS WITH GRILLED PEACH, CORN AND AVOCADO SALAD

Grilled Chicken Breasts with Grilled Peach, Corn and Avocado Salad image

Provided by Elena Besser

Time 1h

Yield 4 servings

Number Of Ingredients 14

Zest and juice of 3 limes
2 teaspoons ground cumin
2 teaspoons smoked paprika
3 cloves garlic, grated
Kosher salt and freshly ground black pepper
1 cup plus 2 tablespoons extra-virgin olive oil
Four 6- to 8-ounce boneless skinless chicken breasts
1 bunch chives, roughly chopped (about 1/2 cup chopped), plus more for garnish
1 bunch cilantro, leaves and tender stems (about 1 lightly packed cup), roughly chopped, plus more for garnish
1 teaspoon honey
2 medium-firm peaches, pitted and cut into wedges
Kernels from 3 ears sweet corn (about 2 cups)
2 avocados, cut into wedges
2 ounces crumbled feta

Steps:

Combine the zest and juice of 2 limes, the cumin, paprika, 2 cloves grated garlic, 2 teaspoons salt, a few cracks of freshly ground black pepper and 1/2 cup oil in a large bowl. Add the chicken breasts, turn to coat and set aside at room temperature for 30 minutes to marinate.
Combine the chives, cilantro, honey, remaining clove grated garlic, juice and zest from the remaining lime, salt and pepper to taste and 1/2 cup oil in a blender. Blend until smooth. Season to taste with more salt if needed. Set the dressing aside.
Heat a grill or grill pan to high. Toss the peach wedges and 2 tablespoons oil in a medium bowl, season with salt and grill until charred and tender, about 2 minutes per side. Transfer back to the bowl. Add the corn, season with salt and add 1/4 cup vinaigrette. Toss to coat and set aside.
Remove the chicken from the marinade and grill, turning every so often, until cooked through and crisp on the outside, 15 to 17 minutes. (An instant-read thermometer inserted into the chicken should register 160 degrees F.) Remove the chicken from the grill and set aside on a plate to rest for 10 to 15 minutes before slicing.
To serve, place a sliced chicken breast on each plate. Divide peaches and corn between the plates, layer with avocado wedges and sprinkle with feta. Spoon the dressing over the chicken and place the remaining dressing in a ramekin and serve alongside. Sprinkle with more chives and cilantro. Enjoy!