Honey-Chile-Ginger Grilled Chicken and Peach Salad

Ingredients

• 3 small ears shucked corn 
• 1 inch ginger fresh grated peeled
• 2 tablespoons honey 
• 0.3 teaspoon kosher salt 
• 2 tablespoons olive oil 
• 1.3 pounds peaches pitted ripe quartered
• 1 pound chicken breast boneless skinless
• 0.3 cup sriracha such as huy fong) hot
• 8 ounces watercress 

Equipment

• bowl
• plastic wrap
• grill
• broiler
• wax paper
• grill pan
• cutting board

Directions

1. Combine honey and next 3 ingredients (through oil) in a medium bowl.
2. With a mallet, pound chicken breast pieces between 2 sheets of wax paper or plastic wrap until very thin; transfer to a medium dish. Spoon 2-3 tablespoons of chile dressing over the chicken; coat well.
3. Heat a grill pan, grill, or broiler. Lightly coat grill pan, if using, with cooking spray.
4. Sprinkle chicken with salt; grill until cooked through (2-3 minutes per side).
5. Transfer chicken to a cutting board. Continue until all of the chicken is cooked, coating grill with cooking spray as needed.
6. Grill corn until tender (about 5 minutes), brushing lightly with chile dressing while grilling; transfer to a large platter. Grill the peach quarters, just until grill marks appear (about 1 minute per side), brushing lightly with chile dressing while grilling and coating grill as needed; transfer to the platter.
7. Scatter the watercress over the platter. Slice the chicken into smaller pieces; transfer to the platter.
8. Combine cooked juices and remaining chile dressing; stir well.
9. Drizzle over salad as desired; serve.