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Lunch recipe · from the recipe book

Grilled Chicken Thigh Black-Eyed Pea Salad

Smoky paprika-rubbed chicken thighs over crisp greens with creamy black-eyed peas, sweet charred corn, red pepper and a bright parsley-basil vinaigrette.

Grilled Chicken Thigh Black-Eyed Pea Salad

Ingredients

  • 1¼ lb560 gChicken thighs, boneless skinless
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¾ tsp2 gGarlic powder
  • 2 cups342 gBlack-eyed peas, canned, drained and rinsed
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 1 cup chopped150 gRed bell pepperdiced
  • ½ medium50 gRed onionfinely diced
  • 4¼ cups chopped200 gRomaine lettucechopped
  • 3 cups loosely packed90 gBaby spinach
  • 2¾ cups chopped60 gKalestems removed, thinly sliced
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • ½ cup leaves10 gFresh basilfinely chopped
  • 2 cloves6 gGarlicminced
  • ¼ cup54 gOlive oil
  • 2½ tbsp40 gApple cider vinegar
  • 2 tsp10 gYellow mustard
  • 1 tsp7 gHoney
  • ¾ tsp4 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Thaw the frozen corn kernels in a colander under cool running water, then pat them dry. Preheat the grill to medium-high and clean the grates.
  2. Make the vinaigrette: whisk the cider vinegar, mustard, honey, garlic, parsley, basil, half the salt and half the black pepper in a small bowl, then whisk in all but 1 tablespoon of the olive oil. Set aside.
  3. Make the rub: stir together the paprika, garlic powder, the remaining half of the salt and the remaining half of the black pepper. Rub the chicken thighs with the reserved 1 tablespoon olive oil, then coat them with the rub.
  4. Grill the chicken thighs 5 to 7 minutes per side until charred in spots and they reach 165°F (74°C) inside. Meanwhile, cook the corn kernels in a grill-safe skillet or grill basket on the grill for 5 to 6 minutes, stirring, until lightly charred. Rest the chicken 5 minutes, then slice.
  5. In a bowl, toss the black-eyed peas, grilled corn, red bell pepper and red onion with half the vinaigrette.
  6. Massage the kale for a minute to soften it, then toss it with the romaine, spinach and the remaining half of the vinaigrette.
  7. Divide the greens among 4 plates, spoon the black-eyed pea and corn mixture over them and top with the sliced chicken.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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