Curly Endive & Grilled Stone Fruit Salad

with chicken, grilled banana peppers and a whole grain mustard vinaigrette

I made this salad a while ago, like last summer, and was reminded of it as I was scrolling through an endless feed of past images. I’m sure this wasn’t a super planned out salad and likely came together using a selection of things we had. I have a feeling it was prompted by an excess of stone fruit Ry brought home since it looks like I had enough extras plums, pluots and peaches to scatter around and “style” the photo.

The real bulk, and star of this salad, is the curly endive. I love a bitter green. You can swap out the endive for whatever you like or have available. Belgian endive, radicchio, chicories, frisée and so on. You certainly don’t need to follow this recipe to a tee. I doubt there will be any exceptional stone fruit around right now, but since you’re grilling it, you’ll easily get away with some no-quite-peak-season fruit. You just want something that’s still a little firm so it doesn’t turn to complete mush on the grill.

I’m a big fan of grilling in winter, and a grilled salad is a nice change from the usual rack of ribs, burger or steak.

Grilled Stone Fruit Salad Grilled Stone Fruit Salad
I’m a big fan of grilling in winter, and a grilled salad is a nice change from the usual rack of ribs, burger or steak.
Grilled Stone Fruit Salad
Grilled Stone Fruit Salad
Grilled Stone Fruit Salad


Grilled Stone Fruit Salad
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Grilled Chicken and Peach Salad

Grilled chicken and peach salad with curly endive, grilled banana peppers and a whole grain mustard vinaigrette.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Keyword: endive, grilled chicken salad
Servings: 2

Ingredients

For The Salad

  • 4 chicken thighs or 2 chicken breasts
  • 3 banana peppers
  • stone fruit cut in wedges – nectarines, peaches, plums, etc.
  • 1-2 ears sweet corn
  • 1 head curly endive
  • 1 c black beans cooked
  • 1 handful basil leaves
  • 1 shallot finely sliced

For The Vinaigrette

  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp whole grain mustard
  • 1/2 tsp honey
  • fresh thyme
  • 1 pinch salt
  • fresh black pepper

Instructions

The Vinaigrette

  • Combine vinegar, mustard, honey, salt, pepper and thyme together. Mix till combined. Slowly drizzle in oil while whisking to emulsify. You can also do this all in a jar and just shake it up a bunch. You choose your salad dressing destiny.

The Salad

  • Lightly coat your chicken, peppers, corn and stone fruit with a little oil and season with salt. Get everything on a hot grill. I usually cook this over med-high heat. You want your fruit and veg to have some nice char marks and your chicken to be fully cooked through.
  • Then it’s just a matter of arranging your salad. Make a bed of greens, and layer on your toppings. Spoon over plenty of dressing and add some additional fresh cracked pepper and flaky salt.

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