Grilled Chicken, Peach, and Arugula Salad

Grilled Chicken, Peach, and Arugula Salad

by Brennan Hale 11 months ago
4.9 (9)
15 minutes
209.9 kcal
5.8 g carbs
Share recipe
Description

Yummy salad!

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
Directions
  1. 1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 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. 3. Brush 1 teaspoon oil onto cut-side of peaches.
  4. 4. Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
  5. 5. Brush remaining oil onto both sides of chicken breasts and season with salt.
  6. 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. 7. Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Nutrition Facts
serving: 6 servings
calories: 209.9 kcal
carbohydrates: 5.8 g
protein: 16.5 g
saturated fat: 2.1 g
cholesterol: 43.1 mg
sodium: 263 mg
fiber: 0.4 g
sugar: 4.9 g