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Grilled Chicken, Peach, and Arugula Salad
Grilled Chicken, Peach, and Arugula Salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Grilled chicken and peach salad with arugula, topped with shallot vinaigrette - a refreshing summer dish.
Ingredients:
  • 5 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped shallot
  • 1 teaspoon Dijon mustard
  • 0.5 teaspoon salt, or more to taste
  • 4 peaches, halved and pitted
  • 4 skinless, boneless chicken breast halves
  • 8 cups baby arugula
Instructions:
  • Prepare the outdoor grill by preheating it to medium-high temperature and lightly oiling the grate.
  • Prepare the dressing by thoroughly whisking together 4 tablespoons of olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon of salt until fully combined.
  • Drizzle the cut-side of the peaches with 1 teaspoon of olive oil for a luscious finish.
  • Grill peaches cut-side down for about 4 minutes until heated through, then transfer to a plate.
  • Coat chicken breasts with remaining oil and sprinkle with salt.
  • Grill the chicken until it's no longer pink in the center, about 4 minutes per side, ensuring the internal temperature reaches 165 degrees F. Slice the chicken thinly and cut the peaches into 1/2-inch thick pieces.
  • Combine the peppery arugula with the zesty dressing in a bowl, ensuring each leaf is perfectly coated. Distribute the flavorful arugula onto individual plates and elegantly arrange the sweet peaches and savory chicken on top.

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