A fresh, vibrant salad featuring smoky chargrilled chicken, sweet summer peaches, grilled corn, creamy avocado, and a bright pesto dressing.

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

1/2 iceberg lettuce, shredded

2 avocados, diced

1 punnet cherry tomatoes, halved

2 peaches, peeled and diced

1/4 cup pine nuts, toasted

Dressing:

3 Tbsp pesto

1/4 cup olive oil

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Coat chicken thighs with olive oil, cumin, paprika, salt, and pepper. Refrigerate until ready to grill.
Cook the corn: microwave on high for 6 minutes or boil until tender.
Grill chicken on a barbecue for about 5 minutes per side until cooked through. Grill corn until browned lightly.
In a large bowl, combine shredded lettuce, diced avocado, halved cherry tomatoes, and diced peaches.
Slice kernels off the grilled corn and add to the salad bowl. Toss gently to combine.
Divide salad among four bowls and top with toasted pine nuts.
Slice the grilled chicken and add one portion to each bowl.
Whisk pesto and olive oil together to form the dressing. Drizzle over each salad and serve immediately.

Add grilled zucchini or cucumbers for extra freshness.

Sprinkle chili flakes on the chicken for heat.

Serve with quinoa, couscous, or crusty bread for a heartier meal.

Swap pine nuts for walnuts or almonds to change the flavor profile.