Charles Masters
Hands-On Time
30 Mins
Total Time
1-1/2 hours (includes marinating)
Serves 4

How to Make It

Step 1

Combine the yogurt and curry powder in a large resealable plastic bag. Add the chicken and turn to coat. Refrigerate at least 1 hour and up to overnight.

Step 2

Heat grill to medium. Once it's hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate with the canola oil.

Step 3

Toss the peaches and green beans with 1 tablespoon of the olive oil and 1/4 teaspoon each salt and pepper. Grill the peaches, turning once, just until warmed through, 3 to 4 minutes. Grill the green beans in a grill basket or on a sheet of foil until crisp-tender, 4 to 6 minutes. Remove the chicken from the bag and season with ½ teaspoon salt and 1/4 teaspoon pepper. Grill the chicken until cooked through, 4 to 5 minutes per side. Let rest for 5 minutes before slicing.

Step 4

Toss the peaches, green beans, and lettuce with the vinegar, the remaining 2 tablespoons of olive oil, and 1/4 teaspoon each salt and pepper. Top with the chicken.

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