Grilled Chicken, Peach & Arugula Salad Recipe

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

1. Preheat your outdoor grill to medium-high heat and lightly oil the grill grates.
2. In a bowl, whisk together ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and ½ teaspoon salt. Set the vinaigrette aside.
3. Brush 1 teaspoon of olive oil onto the cut sides of the peach halves.
4. Place peaches on the preheated grill, cut-sides down, and grill until heated through, approximately 4 minutes. Transfer the grilled peaches to a plate.
5. Brush the remaining 2 teaspoons of olive oil onto both sides of the chicken breasts; season with salt to taste.
6. Grill the chicken on the preheated grill until fully cooked, about 4 minutes per side. An instant-read thermometer should register at least 165 degrees F (74 degrees C) when inserted into the thickest part of the chicken.
7. Thinly slice the grilled chicken; cut the grilled peaches into ½-inch thick pieces.
8. In a bowl, toss the arugula with the shallot vinaigrette to coat. Divide the arugula among serving plates and top with sliced peaches and grilled chicken.

Nutrition

• Calories: 210 kcal
• Fat Content: 13 g
• Fiber Content: 0 g
• Sugar Content: 5 g
• Sodium Content: 263 mg
• Protein Content: 17 g
• Cholesterol Content: 43 mg
• Carbohydrate Content: 6 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g