grilled chicken, peach, and arugula salad

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• 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 cut-side of peaches.
• place peaches, cut-side down, grill and cook until heated through, about 4 minutes. transfer peaches to a plate.
• brush remaining oil 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.