🥗 Salads & bowls
Grilled honey mustard chicken, corn, & peach DBS
Peak summer salad goblin behavior
⏱️ Time estimate: about 40 minutes
Honey-mustard grilled chicken with charred corn, peaches, kale, beans, tomatoes, feta, and a bright lemon-champagne vinaigrette.
Ingredients
For the chicken marinade
- 1/4 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup avocado oil
- 1/4 cup white or champagne vinegar
- 2 teaspoons sea salt
- 2 teaspoons red pepper flakes
- Juice of 1 lemon
- 6 cloves garlic, grated
- 2 pounds chicken
For the salad
- 1 container cherry tomatoes
- 1/4 red onion
- 3 ears corn
- 3 peaches
- 1 bunch dino kale
- 1 can chickpeas
- 1 can white beans
- 1 block feta, about 6 ounces
For the dressing
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Pinch of red pepper flakes
- Big pinch of sea salt
- 1/2 cup avocado oil
- Juice of 1 lemon
- 1/4 cup champagne vinegar
Instructions
- Marinate the chicken. Whisk the mustard, honey, avocado oil, vinegar, salt, red pepper flakes, lemon juice, and garlic. Poke the chicken with a fork, coat it well, and chill for at least 1 hour or up to 3 days.
- Grill the chicken and corn. Preheat the grill to medium-high. Grill the chicken until it reaches 165°F, about 8 minutes on one side and 6 on the other. Grill the corn until charred. Let both rest for at least 10 minutes.
- Prep the salad. Halve the tomatoes, mince the red onion, chop the peaches, strip and finely chop the kale, and rinse the beans. Cut the corn from the cob and chop the chicken.
- Make the dressing. Whisk together the Dijon, honey, red pepper flakes, sea salt, avocado oil, lemon juice, and champagne vinegar.
- Finish. Add the vegetables, fruit, beans, corn, and chicken to a large bowl. Toss with the dressing, crumble in the feta, and lightly toss again.
The original note yells in all caps not to add hot corn straight to the salad. Honestly, fair.