Honey Mustard Chicken Dense Bean Salad

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 tsp sea salt

•2 tsp red pepper flakes

•juice of 1 lemon

•6 cloves of grated garlic

•2 lbs of chicken

For the 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

For the 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

Directions

Instructions

1In 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.

2Poke some holes in your chicken thighs using a fork to allow the marinade to penetrate better.

3Add 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.

4Preheat your grill to medium-high.

5Grill 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.

6While your corn and chicken are grilling and resting this is a good time to prep other ingredients.

7Slice your cherry tomatoes in half and add them to a large salad bowl.

8Finely mince the red onion and add it to the bowl.

9Remove the pits from your peaches and roughly chop, add them to the bowl.

10Pull your kale off of the stems and finely chop it, add it to the bowl.

11Rinse 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.

12Slice your corn off of the cob and add it to the bowl.

13Chop your chicken and add it to the bowl.

14For the dressing in a small container mix together the mustard, honey, vinegar, lemon juice, sea salt, and red pepper flakes.

15Pour the dressing over the salad mixture and toss.

16Crumble in the feta and lightly toss again.

17Store in deli containers in the fridge and enjoy throughout the week!