Grilled Chicken and Peach Salad
A fresh summer salad featuring grilled chicken breast and sweet peaches served over peppery arugula, dressed with a tangy whole-grain mustard vinaigrette.
Ingredients
- •1 pound boneless, skinless chicken breasts
- •½ teaspoon salt (preferably kosher)
- •¼ teaspoon freshly ground black pepper
- •1 spray Olive oil cooking spray
- •1 pound peaches
- •1 tablespoon whole-grain mustard
- •1 tablespoon white balsamic vinegar
- •1 tablespoon extra-virgin olive oil
- •8 cups baby arugula
Cooking Instructions
- 1.
Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.
25 min
