Name: Grilled Chicken, Peach, and Arugula Salad
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil, divided - 5 tablespoons; Balsamic Vinegar - 1 tablespoon; Chopped shallot - 1 tablespoon; Dijon mustard - 1 teaspoon; Salt, or more to taste - ½ teaspoon; Peaches, halved and pitted - 4; Skinless, boneless chicken breast halves - 4; Baby arugula - 8 cups

Grilled Chicken, Peach, and Arugula Salad

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Chicken, Peach, and Arugula Salad

1. Olive oil, divided - 5 tablespoons

2. Balsamic Vinegar - 1 tablespoon

3. Chopped shallot - 1 tablespoon

4. Dijon mustard - 1 teaspoon

5. Salt, or more to taste - ½ teaspoon

6. Peaches, halved and pitted - 4

7. Skinless, boneless chicken breast halves - 4

8. Baby arugula - 8 cups

How to cook deliciously - Grilled Chicken, Peach, and Arugula Salad

1. Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

2. Stage

Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.

3. Stage

Brush 1 teaspoon oil onto cut-side of peaches.

4. Stage

Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.

5. Stage

Brush remaining oil onto both sides of chicken breasts and season with salt.

6. Stage

Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.

7. Stage

Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.