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This Hot Honey Chicken Salad with Peaches, Corn, and Feta Vinaigrette is summer on a plate: juicy grilled peaches, sweet charred corn, smoky grilled chicken, and a tangy feta vinaigrette. The finishing touch is a hot honey butter glaze that brings sweet heat and richness, lifting the whole salad into something special.
I happened upon an abundance of Palisade peaches and wanted to showcase their flavor. If you can find very ripe peaches, use them—raw slices add brightness and a juicy contrast to the charred elements. This salad is simple to assemble but reads like a composed, restaurant-worthy dish.
Breaking Down the Dish
The salad balances textures and flavors: tender, seasoned chicken; crisp, slightly smoky corn; juicy peaches; peppery greens; and crunchy focaccia croutons. The feta vinaigrette adds a salty, tangy element that keeps the dish from becoming overly sweet. Every bite combines crunch, sweetness, heat, and savory tang for a full sensory experience.
If you think salads are boring, this one will change your mind. It works as a main for a warm evening or as an impressive side at a summer gathering.
The Star Ingredients
- Hot Honey Butter: A simple blend of hot honey and melted butter creates a glaze that you brush over grilled chicken and corn. It adds sweet heat and a glossy finish.
- Peaches, Tomatoes & Corn: Fresh peaches and cherry tomatoes bring sweetness and acidity; corn is charred for smoky crunch and is also glazed with the honey butter.
- Feta Vinaigrette: Crumbled feta, lemon, red wine vinegar, olive oil, Dijon, and pistachios make a bright, creamy vinaigrette. It provides salty tang and nutty texture to balance the sweet elements.
Equipment Needed
- Plastic cutting board
- Serrated bread knife
- Chef’s knife
- Small blender
- Measuring cups and spoons
- Silicone pastry brush
- Glass mixing bowls
- 12-inch stainless-steel tongs
- Gas or charcoal grill
- Small sheet pan
Cooking Tips & Tricks
- Rub the chicken well: Use your fingers to break up and press the dried herbs and spices into the chicken so the seasoning adheres and forms a flavorful crust.
- Make hot honey ahead: The hot honey butter is versatile and delicious on many things—keep some extra on hand for drizzling.
- Watch the croutons: If you grill focaccia cubes, stir them often so they toast evenly and don’t burn while you manage the chicken and corn.
How It All Comes Together
This salad is a coordinated but straightforward assembly. While the grill cooks the chicken and corn and toasts the focaccia cubes, prepare the feta vinaigrette in a blender. Arrange a bed of greens (arugula is ideal for its peppery bite), then layer sliced peaches, halved cherry tomatoes, sliced green onions, croutons, cut corn kernels, and sliced chicken. Finish with a drizzle of any remaining hot honey butter and the feta vinaigrette.
The finished salad is bright, fresh, and layered: savory chicken, sweet and smoky corn, juicy fruit, crunchy croutons, and the tangy, salty dressing. It’s perfect for backyard meals or a special weeknight dinner.
The harmony of flavors and textures, plus a touch of hot honey, makes this salad memorable. Whether serving guests or enjoying a solo meal, it’s an easy way to elevate summer produce.
Happy cooking!
Hot Honey Chicken Salad with Peaches, Corn and Feta Vinaigrette
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- Author: Amanda
- Yield: 4 servings
Description
Elevate your summer meals with Hot Honey Chicken Salad: juicy peaches, charred corn, crispy focaccia croutons, peppery greens, and a bright feta vinaigrette. Sweet, spicy, and full of texture—this salad is far from ordinary.
Ingredients
Scale
FETA VINAIGRETTE:
- Juice of 1 lemon
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon dried oregano
- 1 small garlic clove, coarsely chopped
- 1/2 teaspoon Dijon mustard
- 2 ounces feta cheese, crumbled
- 1 ounce pistachios, coarsely chopped
- Kosher salt and freshly ground black pepper, to taste
FOCACCIA CROUTONS:
- 4 ounces focaccia, cut into 1/2-inch cubes
- 2 tablespoons extra-virgin olive oil
CHICKEN:
- 2 large chicken breasts, halved horizontally to make thin cutlets
- 3/4 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/2 teaspoon ground mustard
- 1 to 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
HOT HONEY BUTTER:
- 3 tablespoons hot honey
- 4 tablespoons butter, melted
TO ASSEMBLE:
- 2 ears corn, husked
- 8 to 10 ounces arugula or mixed greens
- 8 ounces cherry tomatoes, halved
- 2 ripe peaches, pitted and sliced 1/4-inch thick
- 4 green onions, thinly sliced
Instructions
- Make the dressing: Combine lemon juice, olive oil, red wine vinegar, honey, oregano, garlic, Dijon, feta, and pistachios in a small blender. Process until mostly smooth. Season with salt and pepper, cover, and refrigerate until ready to use.
- Preheat a gas grill on high for 15 minutes or prepare a charcoal grill for medium heat about 25 minutes before cooking.
- Prepare the focaccia croutons: Toss bread cubes with olive oil on a small sheet pan and season with salt and pepper.
- Make the hot honey butter: Whisk hot honey into warm melted butter. Stir before using, as it may separate.
- Season the chicken: Combine the spices and break up any dried herbs with your fingers. Rub the mixture generously onto both sides of the chicken cutlets.
- Grill: Oil the grates and reduce heat to medium (for gas). Place the sheet pan with croutons on one side of the grill to toast for about 10 minutes, stirring occasionally. Brush the hot honey butter on the corn and transfer to the grill. Place the chicken on the grill and drizzle the top with some honey butter (avoid cross-contamination by not brushing the raw side). Grill the corn, turning occasionally, until charred, about 6–7 minutes. Grill chicken about 3 minutes on the first side, flip, drizzle with honey butter, and cook 1 1/2–2 minutes more or until cooked through. Remove croutons, corn, and chicken from the grill.
- Assemble: Arrange arugula on a platter. Scatter green onions, tomatoes, peaches, and croutons. Cut the corn from the cob and add to the salad. Thinly slice the chicken against the grain and arrange over the top. Drizzle remaining hot honey butter if desired and serve with the feta vinaigrette.
Equipment
12-inch stainless-steel tongs
Charcoal grill
Chef’s knife
Gas grill
Glass mixing bowls
Hot honey
Measuring cups and spoons
Plastic cutting board
Serrated bread knife
Silicone pastry brush
Small blender
Small sheet pan
Notes
This feta vinaigrette was inspired by a creamy feta dressing idea; the vinaigrette has been adjusted here to pair with sweet summer produce and grilled elements.
- Category: Salads, Chicken, Summer