Grilled Chicken, Peach, and Arugula Salad recipe

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Ingredients

5 tablespoons olive oil, divided
1 tablespoon balsamic vinegar
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
½ teaspoon salt, or more to taste
4 peaches, halved and pitted
4 skinless, boneless chicken breast halves
8 cups baby arugula

Nutrition Info

209.9 calories
carbohydrate: 5.8 g
cholesterol: 43.1 mg
fat: 13.2 g
fiber: 0.4 g
protein: 16.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 263 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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. Brush 1 teaspoon oil onto cut-side of peaches.

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

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

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

Recipe Yield

6 servings

Recipe Note

Yummy salad!

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