35 Min

• 1 lb Boneless, Skinless Chicken Thighs
• 1 Ripe Peach, sliced into 8ths 
• 1 Cucumber, sliced into half moons
• 1/2 head Lettuce, washed, spun dry, and roughly chopped
• 1-2 Tomatoes, quartered
• 4 Tbsp Olive Oil
• 1 Tbsp Lemon Juice
• 1 1/2 tsp Honey
• 1 Tbsp White Wine Vinegar
• 1/2 tsp Whole Grain Mustard
• 1 tsp Minced Garlic
• Pinch of Paprika
• Sea Salt and Black Pepper

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 thighs 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 5-6 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.