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Easy prep

Honey-Glazed BBQ Chicken & Peach Salad

with Bocconcini Pearls & Sweet Chili Vinaigrette

Cooking time

25 minutes




770 /serving

BBQ flavours and warm peaches go together like a Southern sunset and a wraparound porch. Halve the fruit and toss it right on the grate to tease out the natural sweetness and juiciness, while chicken thighs grill to tenderness in our smoky-sweet spice blend. The rest of this popping fresh meal rests on an abundant salad, built on bulgur, bocconcini pearls, soft greens and lots of veggie crunch mingling in a sassy vinaigrette of apple cider vinegar and sweet chili sauce.

We will send you:

  • 4 Chicken thighs
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 100g Shredded red cabbage
  • 2 Cucumbers
  • 1 Peach
  • 78g Medium bulgur
  • 30ml Apple cider vinegar
  • 15ml Sweet chili sauce
  • 14g Honey
  • 50g Bocconcini pearls
  • 10g BBQ on Bourbon Street spices (salt, bourbon flavour, paprika, chili powder, onion, garlic, black pepper, mustard, cumin, smoked hickory flavour)

Contains: Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Salt & pepper
Grill pan (or BBQ)
Total Fat
41 g
Saturated Fat
9 g
1070 mg
Total Carbs
57 g
18 g
47 g
8 g
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Grill the chicken & peach
Heat the BBQ on high, making sure to oil the grill first. Halve and pit the peach. Pat the chicken thighs dry with paper towel. In a large bowl, combine the chicken, peach halves and honey with a drizzle of oil; season with the spice blend and S&P. Reduce the BBQ heat to medium-high. Add the chicken* to the BBQ (or to a grill pan heated on medium-high with a drizzle of oil) and cook (partially covered if using a grill pan), 4 to 6 minutes per side, until cooked through. Add the peach halves halfway through, flipping once.
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Cook the bulgur
While the chicken cooks, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork and set aside to cool slightly.
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Mise en place
While the bulgur cooks, halve the cucumbers lengthwise; thinly slice into half-moons on an angle. In a large bowl, make the vinaigrette by combining the apple cider vinegar, sweet chili sauce and 3 tbsp oil (double for 4 portions); season with S&P to taste.
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Make the salad
To the bowl of vinaigrette, add the bulgur, baby greens, cabbage, bocconcini and cucumbers; toss to combine and season with S&P to taste.
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Plate your dish
Slice the grilled peach halves into ¼ inch wedges. Divide the salad between your plates. Top with the chicken and grilled peach. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.