Description
With sweet corn, peaches, tomatoes, grilled chicken and honey mustard dressing, this summer salad recipe is the perfect patio dinner!
Ingredients
Scale
Summer Salad:
- 1 bunch of kale, leaves removed
- 2 ears of corn, husks removed
- 2 peaches, diced
- 2/3 cup cherry tomatoes, halved
- 1/3 cup red onion, thinly sliced
- 1/2 cup walnuts, roughly chopped
- 1 cup diced cucumber
- 1 avocado, diced
- 1.5 lbs. boneless, skinless chicken thighs
Honey Mustard Dressing:
- 2 tablespoons dijon mustard
- 2 tablespoons coarse mustard
- 1 tablespoon apple cider vinegar
- 4 tablespoons raw honey
- 1/2 teaspoon dry thyme
- 1 garlic, minced
- salt & pepper
Instructions
- Make Dressing: Add all the ingredients for dressing to a bowl, whisk together until combined.
- Marinate Chicken: Add chicken thighs to a medium bowl with 1/3 cup of the dressing. Toss to coat and let chicken sit for 20 minutes.
- Massage Kale: Tear kale off the stem and place on cutting board. Give the kale leaves a rough chop so they are significantly smaller. Add the chopped kale to a large bowl along with a pinch of salt. Using your hands, rub the kale leaves together until they wilt a little bit, become dark forest green and smell a little bit. Set aside.
- Grill: Heat the grill to medium high heat, approximately 375-400°F. Place the chicken thighs and corn on the grill. Grill corn for 2-3 minutes per side, until they are charred, then remove from the grill. Grill chicken thighs for 3-5 minutes per side, until they are slightly charred and internal temperature is 165°F. Remove from the grill and let rest 5 minutes, then cut corn kernals off the cobb and slice the chicken thighs.
- Assemble the Salad: To the bowl with the prepared kale add corn, peaches, tomatoes, red onions, walnuts, diced cucumbers and remaining dressing. Give the salad a good toss to coat everything. Then top with avocado and chicken thighs. Serve.
Nutrition
- Serving Size: 2 cups
- Calories: 415
- Sugar: 19 g
- Sodium: 333 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 73 mg
