Go Back
+ servings
Pin Recipe
Print Recipe
No ratings yet

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
Author: Rachel Lerro

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?

Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!