Grilled Chicken, Peach, and Arugula Salad Recipe - Allrecipes.com

Grilled Chicken, Peach, and Arugula Salad Recipe - Allrecipes.com

Prep Time Prep: 15m Cook Time Cook: 15m Total Time Total: 30m

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Salad, Green Salads, Arugula Salad

"Yummy salad!"

  • 5 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped shallot
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, or more to taste
  • 4 peaches, halved and pitted
  • 4 skinless, boneless chicken breast halves
  • 8 cups baby arugula
  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.

Ingredients

  • 5 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped shallot
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt, or more to taste
  • 4 peaches, halved and pitted
  • 4 skinless, boneless chicken breast halves
  • 8 cups baby arugula

Instructions

  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.