cookbook/content/recipes/2025/02/grilled-honey-mustard-chicken-dense-bean-salad.md

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

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