---
title: "Grilled Honey Mustard Chicken Dense Bean Salad"
subtitle: 
date: 2025-02-22T00:00:00-07:00
draft: false

tags: [dense bean salad, Chicken, Peach]
---

Original Link: Tiktok

## Ingredients

### Marinade

- 1/4 cup dijon mustard
- 1/2 cup honey
- 1/4 cup avocado oil
- 1/4 cup white or champagne vinegar
- 2 tsp sea salt
- 2 tsp red pepper flakes
- juice of 1 lemon
- 6 cloves of grated garlic
- 2 lbs of chicken

### Salad

- 1 container of cherry tomatoes
- 1/4 of a red onion
- 3 ears of corn
- 3 peaches
- 1 bunch of dino kale
- 1 can of chickpeas
- 1 can of white beans
- 1 6 oz block of feta

### Dressing

- 1 tbs of Dijon mustard
- 1 tbs 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

## Instruction

- In a large bowl whisk together the mustard, honey, avocado oil, vinegar, sea salt, red pepper flakes, lemon juice, and grated garlic. Mix till fully combined.
- Poke some holes in your chicken thighs using a fork to allow the marinade to penetrate better.
- Add the chicken to the bowl with the marinade. Cover and let sit in the fridge for at least an hour but up to 3 days.
- Preheat your grill to medium-high.
- Grill your chicken and corn until the corn has a nice char and the chicken is 165 internal, about 8 minutes on one side and 6 min on the other. Remove from the grill and let both rest for at least 10 minutes.
- While your corn and chicken are grilling and resting this is a good time to prep other ingredients.
- Slice your cherry tomatoes in half and add them to a large salad bowl.
- Finely mince the red onion and add it to the bowl.
- Remove the pits from your peaches and roughly chop, add them to the bowl.
- Pull your kale off of the stems and finely chop it, add it to the bowl.
- Rinse and drain your beans and add them to the bowl. DO NOT SKIP THIS STEP, I SEE SOME PEOPLE SKIPPING THIS IN VIDEOS AND I KNOW IT MAKES YOUR GUY’S SALADS SOGGY.
- Slice your corn off of the cob and add it to the bowl.
- Chop your chicken and add it to the bowl.
- For the dressing in a small container mix together the mustard, honey, vinegar, lemon juice, sea salt, and red pepper flakes.
- Pour the dressing over the salad mixture and toss.
- Crumble in the feta and lightly toss again.
- Store in deli containers in the fridge and enjoy throughout the week!

## Good Sides

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