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Grilled Chicken:

  • 1 Pound boneless chicken breasts
  • 3 Tablespoons olive oil
  • 2 Cloves garlic, minced
  • 1 Tablespoon lemon juice
  • Salt and Pepper


  • 1/3 Cup olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon honey
  • 1 Teaspoon Dijon mustard
  • Salt and pepper


  • 2 Cups spinach
  • 1 Cup Arugula
  • 1 Pound peaches, sliced
  • 2 Cups corn kernels
  • ½ Cup pecans, chopped
  • 1 Small red onion, sliced
  • 4 Ounces Feta Cheese


  1. In a large sealable bag and chicken, olive oil, garlic, lemon juice and salt and pepper. Place in fridge and let marinate for 30 minutes or longer if time is allowed.
  2. Preheat oven to 400 degrees.
  3. Once the chicken has marinated place mixture in a baking dish and cook for 25 minutes, flipping the chicken breasts halfway
  4. While the chicken is cooking add olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl and whisk until well combined. Place in fridge.
  5. In a large bowl add spinach, arugula, peaches, corn, pecans, red onion and toss together lightly. Then sprinkle feta cheese on top.
  6. Slice the chicken, add on top of salad and drizzle with balsamic vinaigrette when ready to serve.