Grilled Chicken, Peach and Arugula Salad |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 1 |
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Ingredients:
5 tablespoons olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon finely chopped shallot |
1 teaspoon dijon mustard |
salt |
4 peaches, halved, pits removed |
4 skinless, boneless chicken breast halves (about 4 oz. each) |
8 cups baby arugula or other tender salad greens |
Directions:
1. Preheat grill to medium-high. Whisk together 4 Tbsp. oil, vinegar, shallot, mustard and 1/2 tsp. salt.
2. Brush peaches with 1 tsp. oil. Grill, flat side down, until warmed through, about 4 minutes. Remove from grill.
3. Brush chicken on both sides with remaining 2 tsp. oil and sprinkle with salt. Grill until cooked through, turning once, about 8 minutes total. Cut chicken into thin diagonal slices. Cut peaches into 1/2-inch-thick slices.
4. In a large bowl, toss greens with dressing. Divide greens among serving plates, top with peach halves and sliced chicken, and serve.
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