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Chicken Taco Salad Bowls with Grilled Peaches and Creamy Chipotle Dressing

Chicken Taco Salad Bowls with Grilled Peaches and Creamy Chipotle Dressing

 
Prep time 15 minutes
Cook time 10 minutes
Makes 4 servings

Ingredients

 

Main

  • 2 ears of sweet corn, shucked
  • 2 yellow peaches
  • Extra-virgin olive oil for brushing
  • Kosher salt
  • Freshly ground black pepper
  • 3 packed cups baby arugula
  • 3 packed cups thinly sliced purple cabbage (about ½ small head of cabbage)
  • ⅓ cup fresh cilantro leaves
  • 2 heaping cups shredded chicken breasts (I recommend using Peapod’s rotisserie chicken.)
  • 2-oz feta cheese, crumbled
  • 1 cup pico de gallo
 

Chipotle Dressing

  • 1 chipotle pepper canned in adobo (If you’re sensitive to heat, seed the chipotle first.)
  • 1 Tbsp adobo sauce from the chipotle can
  • 1 cup nonfat plain Greek yogurt
  • 1 ½ Tbsp lime juice
  • 2 tsp honey
  • Pinch of kosher salt
 

Directions

1. Start by making the dressing. Place all the ingredients for the dressing in a food processor and process until smooth. (No food processor? No problem. Finely mince the chipotle, and stir the dressing by hand.)

2. Pre-heat a grill with a rack over medium-high heat. A grill pan will also work.

3. Brush the corn with olive oil and season with salt and black pepper. Slice the peaches in half and remove the pits. Slice each half into 4 wedges. Lightly brush the peach wedges with olive oil and season with a little salt.

4. Place the corn directly on the grill grates for about 10 minutes, turning every 2-3 minutes, until tender and lightly charred in spots. Let the corn cool slightly, then slice the kernels from the cob using a sharp knife. Place the peach wedges on the grill rack for about 1 minute per side just until grill marks appear. (You want to keep them firm.)

5. In a mixing bowl, combine the arugula, cabbage and cilantro. Divide this mix between 4 bowls. Add chicken, grilled corn kernels, peaches, feta, and pico de gallo to each bowl. Drizzle each bowl generously with dressing and serve immediately.
 
Recipe by Serena Wolf of