Grilled Summer Salad with Chicken and Spicy Cashew Dressing Recipe
Serves: 6
  • Spicy Cashew Dressing:
  • ¼ cup raw cashews, soaked in water for 1-4 hours (depending on the strength of your blender), and drained OR ¼ RAW cashew butter (not soaked obviously)
  • 2 Tablespoons unseasoned rice vinegar
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • ¼ cup water
  • 2 teaspoons Dijon mustard
  • 1 ½ teaspoons pure Grade A maple syrup or mild raw honey
  • 1 medium garlic clove
  • ½ teaspoon sea salt + more to taste
  • a few grinds of black pepper
  • pinch cayenne pepper (or more to make this actually spicy)
  • 1 ½ pounds boneless skinless chicken breasts (about 2 medium)*
  • Unrefined olive oil for brushing on chicken, peaches and corn
  • ½ teaspoon paprika
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste
  • 3 medium firm, but ripe peaches, pitted and quartered
  • 6-7 ounces baby Romaine lettuce, Butter lettuce or mixed greens, about 8 cups
  • 3 ears of sweet corn, husked and silks removed
  • 4 green onions, green and white parts, thinly sliced
  • 1 large or 2 small avocados, cubed
  • ⅓ cup sweet and spicy pecans or candied pecans, such as Trader Joe’s prepared pecans
  1. To make dressing, place all ingredients in a high-powered blender or food processor and blend until smooth and creamy. This will take a little longer in a food processor. Taste for seasoning. Refrigerate until ready to use. Dressing will thicken as it sits, especially if refrigerated overnight.
  2. Heat a grill to medium/medium high heat, about 400 degrees. Alternatively, you can use a cast iron grill pan. Brush chicken lightly with oil and season with paprika, salt and pepper to taste. Place the chicken on the grill and flip when the entire sides of the breasts are white and they can be easily released from the grill. Continue cooking on the other side until the chicken reaches an internal temperature of 160 to 165 degrees. This should take around 7 minutes per side. Set chicken aside to rest. This can be done up to 1 day ahead of time and chicken refrigerated.
  3. Brush peaches and corn lightly with oil. Grill until peaches and corn have light grill marks, turning occasionally. This should only take a minute or two on each side. Set aside to cool, then slice peaches crosswise into thirds or fourths and cut the corn kernels off the cob.
  4. Slice chicken crosswise into ½-inch slices or as desired.
  5. Place mixed greens in a bowl. Add corn and green onions, drizzle dressing to lightly coat and toss. Arrange on a platter and top with peaches, avocado and pecans. Drizzle with some additional dressing and serve. Extra dressing can stay in the refrigerator for up to a week.
*Alternatively, you could use a pre-cooked rotisserie chicken or <g class="gr_ gr_82 gr-alert gr_gramm gr_inline_cards gr_disable_anim_appear Punctuation only-del replaceWithoutSep" id="82" data-gr-id="82">cooked,</g> cold leftover chicken.

Tip: a small spoon can help remove stubborn peach pits.
Recipe by Pamela Salzman at