Grilled Chicken and Peach Salad
Grilled chicken and peach salad with curly endive, grilled banana peppers and a whole grain mustard vinaigrette.
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.
Did You Make This Recipe?
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