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1 1/2 tsp Honey
1 Cucumber, sliced into half moons
1 Ripe Peach, sliced into 8ths
1 Tbsp Lemon Juice
1 Tbsp White Wine Vinegar
1 lb Boneless, Skinless Chicken Breast
1 tsp Minced Garlic
1/2 head Lettuce, washed, spun dry, and roughly chopped
1/2 tsp Whole Grain Mustard
4 Tbsp Olive Oil
Black Pepper
Cherry Tomatoes, quartered
Pinch of Paprika
Sea Salt
Combine 2 tablespoons olive oil, lemon juice, 1 teaspoon honey, paprika, garlic, sea salt, and pepper in medium bowl. Mix together until combined. Add chicken breast and let marinate in refrigerator at least 30 minutes or up to 12 hours.
Preheat grill to 350 degrees.
Remove chicken from marinade and shake off any extra sauce. Place on grill grates. Cook chicken 5-10 minutes with grill cover closed to maintain heat. Use tongs to flip thighs. Chicken should come off grill easily.
Cook an additional 5-6 minutes or until internal temperature reaches 165 degrees.
Remove chicken from grill and let rest 3-4 minutes.
In large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 1/2 teaspoon mustard, and 1/2 teaspoon honey. Season with sea salt and pepper, to taste. Add sliced peaches, cucumbers, tomatoes, and lettuce; toss until coated.
Slice chicken and serve over salad.
