Grilled Chicken & Peaches with Chili, Honey & Ginger Sauce

SERVES 4

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/3 cup Sriracha hot chile sauce
• 1 (1-inch) piece peeled fresh ginger, grated
• 1 pound skinless, boneless chicken breast
• Cooking spray
• ¼ teaspoon kosher salt
• 3 ears of corn, sliced into 2-inch pieces
• 3 ripe peaches, quartered and pitted
• 8 ounces mixed greens

Directions

1. In a medium bowl, combine olive oil, honey, chile sauce and ginger; set aside.
2. Place chicken between 2 pieces of plastic wrap and pound very thin. Place chicken in a separate medium size dish. Spoon 3 tablespoons of chile mixture over the chicken; coat well.
3. Lightly coat a grill rack with cooking spray then preheat grill.
4. Season chicken with salt then place on grill rack; grill 2-3 minutes per side or until cooked through. Transfer chicken to a cutting board and allow to rest while you finish preparing the rest of the food.
5. Grill corn for about 5 minutes or until tender, brushing lightly with chile mixture and turning while grilling. Transfer corn to a large platter.
6. Grill peach quarters for about 1 minute per side, just until grill marks appear, brushing lightly with chile mixture while grilling. Transfer to platter with corn.
7. Scatter mixed greens on the platter.
8. Slice the chicken into strips then transfer to the platter.
9. Combine any cooked juices and remaining chile mixture; stir well. Drizzle over salad or serve on the side.