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North Charles Street

6213 N. Charles Street
Baltimore MD 21212

MON-SAT  7am-8pm
SUN  8am-7pm



Roland Avenue

5113 Roland Avenue
Baltimore MD 21210

MON-SAT  7am-7pm
SUN  8am-6pm




Peach and Chicken Picnic Salad

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Serves: 4

Fresh peaches, blueberries and goat cheese compliment the grilled chicken in this easy, summery salad perfect for al fresco gatherings.


2 boneless, skinless chicken breasts or 4 boneless chicken thighs

coarse kosher salt and fresh ground pepper

1T. vegetable oil

4 oz. local Bowery crispy leaf lettuce

4 oz. local Bowery baby kale

1/2 cup fresh blueberries

2 peaches, pitted and sliced

1/2 c. sugar snap peas, sliced in half lengthwise

1/4 c. scallions, sliced

2 oz. local Firefly Farms fresh goat cheese, crumbled


1T. Dijon mustard

2 t. local Hon's honey

2T. apple cider vinegar

1/3 c. extra virgin olive oil

1 t. fresh mint, chopped

1/2 t. coarse kosher salt

1/4 t. fresh ground pepper



To Prepare

Season chicken with salt and pepper. Heat grill or grill pan for direct medium-high heat. Brush grates or pan with vegetable oil.

Grill chicken on each side for 5-7 minutes until juices run clear when pierced and is no longer pink inside, about 165ºF. Remove from grill. When cool enouh to handle, slice or shred chicken and set aside.

Meanwhile, in a small bowl, whisk together all ingredients for the dressing and set aside.

In a serving bowl, combine greens, blueberries, peaches, sugar snap peas and scallions. Top with chicken and crumbled goat cheese. Drizzle with half of the dressing. 

To Serve

Serve salad chilled or room temperature with extra dressing on the side.

Pair with Mirabelle Brut.

Eddie's Recipe Tip:

For an easy timesaver, use Eddie's rotisserie chicken, instead of grilling your chicken. Serve with Eddie's cornbread for a delicious picnic.