Prep
30 mins
Cooking
20 mins
Serves 2
Mixed
Serves: 2
1 Bag Of Florette Mixed Salad
½ Cup Honey
½ Cup Whole Grain Mustard
2 Tbsp Extra-Virgin Olive Oil
Fresh Lemon Juice Form Two Lemons
2 Tbsp Cup Finely Chopped Fresh Coriander
Handful Roughly Chopped Coriander
1 Clove Garlic, Grated
1 Tbsp Mild Curry Powder
Salt And Pepper
1 Tsp Crushed Red Pepper Flakes
4 Boneless, Skinless
Chicken Thighs
3 Persian Cucumbers, Cut Into 1 Inch Pieces And Cored
1 Peach, Thinly Sliced
In a large bowl mix together the honey, mustard, olive oil, lemon juice, coriander, garlic, curry powder, salt, pepper, and red pepper until smooth.
Reserve 1 tbsp of marinade then add the chicken to the bowl and mix to coat thoroughly. Cover and let marinate in the fridge for 30 minutes.
Preheat your grill on medium-low. Remove the chicken from the marinade and cook until the chicken begins to char, about 6minutes per side.
In a salad bowl mix the cucumbers, peaches, roughly chopped coriander and the reserved honey mustard marinade, and season with salt and pepper. Toss through the fresh Florette leaves.
Arrange the chicken on top of the peach salad and enjoy straight away.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!