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 mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Keyword: endive, grilled chicken salad
Servings: 2
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
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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