Honey-Chile-Ginger Grilled Chicken And Peach Salad

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2 tablespoons honey

1 (1-inch) piece peeled fresh ginger, grated

1/3 cup Sriracha (hot chile sauce, such as Huy Fong)

2 tablespoons canola oil or olive oil

1 pound skinless, boneless chicken breast

Cooking spray

1/4 teaspoon kosher salt

3 ears shucked corn, broken into small pieces

3 ripe peaches, quartered and pitted (about 1 1/4 pounds)

8 ounces watercress

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