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Grilled Greek Marinated Chicken Breast with Peach and Endive Salad

3.5 from 6 votes
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Protein: Poultry
Cut: Chicken Breast
Diet: Gluten Free
Course: Brunch, Main Course
Prep Time: 1 day 10 minutes
Cook Time: 20 minutes
Total Time: 1 day 30 minutes
Servings: 4 people


  • 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


  • Marinate chicken breasts with Primal Kitchen Greek Vinaigrette & Marinade and refrigerate overnight.
  • Preheat oven to 425°F, and preheat grill or grill pan over medium/high heat.
  • Remove chicken from marinade and grill 2-3 minutes per side. Place on sheet pan and finish in oven, about 10 more minutes.
  • 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.
  • 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.
  • Mix corn, avocado, peaches, scallions, endive, feta and red onion and toss with Primal Kitchen Green Goddess Dressing.
  • 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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