DBS Fall Salad
Serves 1
Directions
- 1Make a honey mustard marinade for the chicken.
- 2Prepare the honey mustard dressing/marinade in a bowl with honey, mustard, red pepper chili flakes and olive oil.
- 3Pour half the dressing out into another container.
- 4Marinate the chicken with half of the prepared marinade.
- 5Shuck and season the corn with salt.
- 6Cut the peaches and red onion.
- 7Add the peaches and the red onion to a bowl.
- 8Add the kale and remove some of the tough stems.
- 9Drain and rinse the chickpeas and white beans.
- 10Add the kale, peaches and red onion mixture to a larger bowl.
- 11Add the chickpeas and the white beans to the larger bowl.
- 12Add the cherry heirloom tomatoes to the larger bowl.
- 13Use a grill pan with olive oil and place the marinated chicken to grill.
- 14Use a grill pan to grill the corn.
- 15Slice the grilled chicken and cut the corn.
- 16Add the grilled chicken and grilled corn to the larger bowl.
- 17Add feta.
- 18Add the remaining honey mustard dressing/marinade to the salad.
- 19Season with salt to taste.
- 20Mix well.
Ingredients
- honey
- mustard
- red pepper chili flakes
- olive oil
- chicken
- corn
- salt
- 3 large peaches
- 1 large red onion
- 1 bag kale
- 1 can chickpeas
- 1 can white beans
- 1 pint cherry heirloom tomatoes
- feta
Equipment
large bowlsmall bowlwhiskspooncutting boardknifecolandergrill pantongs
Tips
- Grilling corn instead of steaming it adds extra char and flavor.
- Adding feta cheese provides saltiness to the salad.
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