For the Chicken Marinade:

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¼ cup dijon mustard

½ cup honey

¼ cup avocado oil

¼ 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

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For the Salad:

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1 container of cherry tomatoes

¼ 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

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For the Dressing:

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1 tbs of Dijon mustard

1 tbs honey

pinch of red pepper flakes

big pinch of sea salt

½ cup avocado oil

juice of 1 lemon

¼ cup champagne vinegar

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Instructions

1. 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.

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

3. 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.

4. Preheat your grill to medium-high.

5. 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.

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

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

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

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

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

11. 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.

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