Grilled Chicken, Peach, and Arugula Salad

Prep Time:
15 mins

Cook Time:
15 mins

Total Time:
30 mins

Servings:
6

Ingredients

Directions

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

Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and ½ teaspoon salt together in a bowl. Set vinaigrette aside.

Brush 1 teaspoon olive oil onto cut-sides of peaches.

Cook peaches on the preheated grill, cut-sides down, until heated through, about 4 minutes. Transfer peaches to a plate.

Brush remaining 2 teaspoons olive oil onto both sides of chicken breasts; season with salt.

Cook chicken on the preheated grill until no longer pink in centers, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Slice chicken into thin pieces; cut peaches into ½-inch thick pieces.

Toss arugula with shallot vinaigrette in a bowl to coat; divide arugula among plates. Top with peaches and chicken.

Editor’s Note

Please note the substitution of plums for peaches when using the magazine version of this recipe.

Nutrition Facts (per serving)