Grilled chicken with fresh salsa salad | Exceldor

Ingredients

• Salt and pepper
• 1 tbsp. (15 ml) olive oil
• 2 tbsp. (30 ml) chives, finely chopped
• 2 tbsp. (30 ml) parsley, chopped
• The juice and zest of 1 lime
• 2 tbsp. (30 ml) cilantro leaves
• 12 to 15 small varied tomatoes, cut into wedges
• 2 pitted peaches, cut in two
• 2 green onions, finely chopped
• 3 tbsp. (45 ml) olive oil
• 2 tbsp. (30 ml) mirin
• 5 shallots, peeled and cut into wedges
• 8 oz. (250 g) shiitake mushrooms
• 1 tbsp. (15 ml) tarragon, chopped
• 1/3 cup (80 ml) buckwheat, cooked al dente
• 1 cup (250 ml) microgreens
• 8 oz. (250 g) dehulled and blanched edamame
• 8 oz. (250 g) green beans, blanched
• The juice of 1/2 lemon
• 1 tbsp. (15 ml) honey
• 1 tbsp. (15 ml) Dijon mustard
• 1/4 cup (60 ml) olive oil