Grilled Chicken, Peach, and Arugula Salad
Description
This grilled chicken, peach, and arugula salad recipe includes a homemade shallot vinaigrette for a simply delicious summer salad to enjoy all season.
Ingredients
•
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
Directions
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2
Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and ½ teaspoon salt together in a bowl. Set vinaigrette aside.
3
Brush 1 teaspoon olive oil onto cut-sides of peaches.
4
Cook peaches on the preheated grill, cut-sides down, until heated through, about 4 minutes. Transfer peaches to a plate.
5
Brush remaining 2 teaspoons olive oil onto both sides of chicken breasts; season with salt.
6
Cook chicken on the preheated grill until no longer pink in centers, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
7
Slice chicken into thin pieces; cut peaches into ½-inch thick pieces.
8
Toss arugula with shallot vinaigrette in a bowl to coat; divide arugula among plates. Top with peaches and chicken.