One of the many things we discussed in our recent two-part interview with Bobby Flay is his new Food Network cooking show Barbecue Addiction, which premieres on June 5th. From the way he describes it, he'll be the ringmaster in a grill circus, cooking multiple dishes on all different types of grills at the same time. If we've learned anything from watching Flay barbecue all these years, it's that far more than just burgers and dogs can be created over hot coals. Your backyard can be just as much of a kitchen as the real thing. In that vein, turn the page to see his recipe for a deliciously dressed up grilled chicken salad.

Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Seed Dressing and Grapes-Almonds-Fresno Chiles

From: Bobby Flay

Serves: 4

2 teaspoons whole mustard seeds

5 tablespoons chardonnay vinegar

1 tablespoon finely diced shallots

2 teaspoons Dijon mustard

1 teaspoon honey

Salt and freshly ground black pepper

1/4 cup extra virgin olive oil

3 Fresno chiles

Red and Green Grapes, halved

1/2 cup sliced almonds, lightly toasted

1 tablespoon finely chopped fresh chives

3 tablespoons Canola oil

Salt and freshly ground black pepper

3/4 cup apricot jam

3 tablespoons chardonnay vinegar

4 6-ounce boneless, skinless, chicken breast, pounded thin

1. Make the dressing: Heat mustard seeds in a small sauté pan over low heat until they pop and become fragrant, about 2 minutes. Remove to bowl, whisk in the vinegar, shallots, mustard and honey and season with salt and pepper. Slowly add the olive oil and whisk until emulsified; set aside.

2. Heat the grill to high for direct grilling. Brush fresno chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove skin and seed and coarsely chop. Transfer to a bowl and add the grapes, almonds and chives; set aside.

3. Make the glaze: Whisk together the apricot jam and vinegar and season with salt and π teaspoon of black pepper; set aside.

4. Brush the chicken on both sides with canola oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 2 1/2 minutes per side, brushing both sides with some of the glaze. Remove each breast to a large dinner plate. Top with the grape salad and drizzle with the vinaigrette.

LA Weekly