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Grilled Chicken, Peach, and Arugula Salad Recipe

Recipe by: trisha1985

"Yummy salad!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • 2Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
  • 3Brush 1 teaspoon oil onto cut-side of peaches.
  • 4Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
  • 5Brush remaining oil onto both sides of chicken breasts and season with salt.
  • 6Cook 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.
  • 7Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Ingredients
  • 6 servings
  • 210 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    210
    10%
  • Fat:
    13.2
    20%
  • Carbs:
    5.8
    2%
  • Protein:
    16.5
    33%
  • Cholesterol:
    43
    14%

Based on a 2,000 calorie diet

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