Chef’s summer salad platter with
honey habanero chicken & balsamic cherry dressing

Prep Time: 20 minutes (+2h for marinating) | Cook Time: 15 minutes | Total Time: 35 minutes | Serves: 4-6

Chef Rob (@chefrobthomas) knows how to use the grill to take a salad to the next level! This sweet and spicy is a healthy and flavourful dish that is easy for the family to share and enjoy together.

Chef’s summer salad platter


Honey Habanero Chicken

  • 4 Chicken breasts
  • 2 Tbsp Honey
  • 2-3 Tbsp Sweet heat habanero hot sauce
  • 1 Tbsp Olive oil
  • 2 Garlic cloves, minced (or 1 tsp minced garlic)
  • Salt & Pepper

Balsamic Cherry Dressing

  • 1 Cup Pitted cherries
  • ¼ Cup Balsamic vinegar
  • ⅓ Cup Olive oil
  • Pinch of salt

Chef’s Salad Platter

  • 1 package of spring mix lettuce
  • 1 package of sweet kale vegetable salad mix
  • 4 Honey habanero chicken breasts, sliced
  • 6 slices of cooked bacon, chopped
  • 2 Hard boiled eggs, cut into four sections

  • 1 Avocado, sliced (or diced)
  • 1 package of grape tomatoes, cut in half
  • 1 Cucumber, sliced
  • Grilled peppers, chopped
  • ¾ Cup Crumbled feta
  • 6-8 Strawberries, sliced


  1. Combine the chicken ingredients in a resealable bag or food safe container to marinate for at least 2hrs, or overnight.
  2. Remove the chicken from the marinade and grill it until fully cooked.
  3. Cut two rainbow peppers into four sections and drizzle with olive oil, salt and pepper. Grill the pepper at the same time as the chicken until soft and charred.
  1. In a blender, blend the dressing ingredients on high until smooth. Serve immediately or store in an airtight container in the fridge.
  2. On a large platter, spread out the spring mix and sweet kale vegetable salad mix.
  3. Add rows of hard-boiled egg, chicken, bacon, avocado, feta, grilled peppers, tomatoes, cucumber and strawberries (in any order you choose).
  4. Serve with the balsamic cherry dressing.

What you'll need