Grilled Chicken with Three Bean Salad and Spicy Cherry Sauce

  • Yield: 4 servings


1/2cup cherry jam
2tablespoons red jalapeno jam
3tablespoons raspberry vinegar
1/8teaspoon salt
1tablespoon extra-virgin olive oil
1teaspoon red wine vinegar
1/8teaspoon dry mustard
1/4teaspoon salt, divided
1/4teaspoon ground black pepper, divided
1/2teaspoon minced chives
1 1/2cups trimmed, cooked haricot verts (or regular green beans)
3/4cup cooked white beans, cannellini or Great Northern
3/4cup cooked edamame
2tablespoons minced shallots
8 chicken thighs


  1. Combine the first four ingredients in a non-reactive sauce pan and cook until mixture is a  thin syrupy consistency.  Cool.
  2. Combine the next six ingredients in a large bowl; add the beans and shallots. Toss well.
  3. Season the chicken with ¼ teaspoon salt and ¼ teaspoon pepper.  Grill over charcoal to desired doneness. Place chicken on bean salad, drizzle with cherry syrup.

Recipe by Chef Terry Conlan, courtesy of The Soyfoods Council

Nutritional Info *per serving

  • Calories 334
  • Fat 8.7g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1.4g
  • Monounsaturated Fat 3.8g
  • Cholesterol 81mg
  • Sodium 416mg
  • Carbohydrate 40g
  • Fiber 3g
  • Protein 26g