Season the chicken well on both sides with salt and pepper and drizzle with oil.

Preheat the grill on medium heat.

Grill the corn on all sides until nicely charred and tender.

Grill the chicken well on both sides to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside to rest for 5 minutes before dicing into bite-sized pieces.

Toast the Almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 - 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.

Cut the corn off the cob.

Make the Dressing: In a small bowl, whisk together all the ingredients until thick and emulsified. Season with salt and pepper to taste.

Top the greens with peaches, almonds, red onion, goat cheese, chicken, and corn, then drizzle with the dressing.

Make the Simple Syrup: Combine sugar and water in a small saucepan. Heat until sugar dissolves. Cool and store.

Make the Iced Matcha Latte: Add ice cubes and milk to a tall glass. Sweeten with simple syrup. Whisk matcha with hot water until smooth and foamy. Pour into the glass. Stir well.

Enjoy peach chicken goat cheese summer salad with iced matcha latte.