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 caloriescarbohydrate: 5.8 gcholesterol: 43.1 mgfat: 13.2 gfiber: 0.4 gprotein: 16.5 gsaturatedFat: 2.1 gservingSize: -sodium: 263 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Grilled Chicken, Peach, and Arugula Salad
Directions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
Brush 1 teaspoon oil onto cut-side of peaches.
Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
Brush remaining oil onto both sides of chicken breasts and season with salt.
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.
Toss arugula and dressing together in a bowl. Divide dressed arugula among plates, top with peaches and chicken.