I love this salad because it delivers the perfect balance of smoky, juicy chicken and crisp, refreshing produce. The peaches add sweetness, the corn brings charred flavor, and the pesto dressing ties everything together with a rich herbal finish. It’s quick to prepare, satisfying without being heavy, and ideal for both busy weeknights and relaxed weekend meals.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 boneless chicken thighs (approx 500g) 1 Tbsp olive oil 1 tsp ground cumin 1 tsp paprika Salt and pepper to season
Salad 2 corn cobs ½ iceberg lettuce, shredded 2 avocados, diced 1 punnet cherry tomatoes, halved 2 peaches, peeled & diced ¼ cup pine nuts, toasted
Dressing 3 tablespoons pesto ¼ cup olive oil
Directions
I start by coating the chicken thighs with olive oil, cumin, and paprika, seasoning generously with salt and pepper. I place them in the fridge to marinate until I’m ready to barbecue.
I cook the corn either in the microwave on high for six minutes or in boiling water until tender. When the barbecue is hot, I cook the chicken for about five minutes on each side until fully cooked, and I brown the corn on the grill at the same time to deepen its flavor and add color.
In a large bowl, I add the shredded iceberg lettuce, diced avocado, halved cherry tomatoes, and diced peaches. I slice the kernels off the grilled corn and add them to the bowl, then toss everything gently to combine.
I divide the salad among four bowls and sprinkle pine nuts over the top. Then I slice the cooked chicken thighs and place one portion on each salad.
To finish, I whisk together the pesto and olive oil to make a simple dressing and drizzle it over each bowl. I serve the salads immediately.
Servings and Timing
This recipe serves 4. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
I sometimes add grilled zucchini, cucumbers, or nectarines for extra freshness. If I want a little heat, I sprinkle chili flakes on the chicken before grilling. For a heartier meal, I serve the salad with quinoa, couscous, or crusty bread. Swapping pine nuts for almonds or walnuts adds a different nuttiness.
Storage/Reheating
I store the components separately for meal prep. The chicken keeps in the refrigerator for up to 3 days, and I reheat it gently or enjoy it cold. The salad ingredients stay crisp if kept separate from the dressing and avocados until serving. The pesto dressing keeps well in the fridge for about a week.
FAQs
Can I use chicken breast instead of thighs?
Yes, I simply adjust the cooking time so it doesn’t dry out.
Can I cook the chicken indoors?
Absolutely—grill pans or skillet searing works great.
Can I substitute the peaches?
Mangoes, nectarines, or even strawberries work beautifully.
Do I have to grill the corn?
No, but grilling adds extra flavor. Steamed or boiled corn works too.
Can I make the dressing creamier?
Yes, I add a spoonful of Greek yogurt or mayonnaise.
How do I keep avocado from browning?
I add it just before serving or toss it with a little lemon juice.
Can I make this gluten-free?
Yes, the salad is naturally gluten-free; I just check pesto labels.
Can I toast pine nuts ahead of time?
Yes, I store them in an airtight container once cooled.
Can I prepare the chicken the night before?
Yes, marinating overnight adds even more flavor.
What else can I add for protein?
Grilled shrimp, salmon, or chickpeas all work well.
Conclusion
I love making this Chargrilled Chicken Salad because it’s colorful, fresh, and full of contrasting textures and flavors. It feels light yet satisfying, and with its smoky chicken and bright pesto dressing, it always brings a taste of summer to the table.
