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Grilled Greek Marinated Chicken Breast with Peach and Endive Salad

Yankel Polak

Yankel Polak

February 6, 2019
Grilled Greek Marinated Chicken Breast with Peach and Endive Salad on a plate
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1 day 30 min

Total

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4

Servings

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Poultry

Protein

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All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 4 ea ButcherBox Boneless Skinless Chicken Breasts

  • 1 c Primal Kitchen Greek Vinaigrette & Marinade

  • 3 peaches

    halved

  • 1 avocado

    halved

  • 3 heads endive lettuce

    roughly chopped

  • ½ red onion

    thinly sliced

  • 3 scallions

    sliced at an angle

  • 1 c feta cheese

    cut into ½” cubes

  • 1 ear corn

  • ½ c Primal Kitchen Green Goddess Dressing

  • 1 Tbsp avocado oil or extra virgin olive oil

  • 1 tsp kosher salt

  • ½ tsp black pepper

Step By Step

Instructions

1
Marinate chicken breasts with Primal Kitchen Greek Vinaigrette & Marinade and refrigerate overnight.
2
Preheat oven to 425°F, and preheat grill or grill pan over medium/high heat.
3
Remove chicken from marinade and grill 2-3 minutes per side. Place on sheet pan and finish in oven, about 10 more minutes.
4
Rub corn with oil, kosher salt and freshly ground black pepper and grill on all sides until lightly browned. Shave corn off cob and set aside.
5
Rub grill pan with avocado oil or extra virgin olive oil, then grill peaches and avocado on open side for about 2 minutes. Remove from heat and dice into cubes.
6
Mix corn, avocado, peaches, scallions, endive, feta and red onion and toss with Primal Kitchen Green Goddess Dressing.
7
Serve with chicken breast and enjoy! P.S. The salad gets even better after a day in the fridge, but only add the endive right before serving.

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