Grilled Chicken, Peach, and Arugula Salad with Balsamic Dressing

Ingredients List

• 5 tablespoons olive oil, divided

• 1 tablespoon balsamic vinegar

• 1 tablespoon chopped shallot

• 1 teaspoon Dijon mustard

• ½ teaspoon salt, or more to taste

• 4 peaches, halved and pitted

• 4 skinless, boneless chicken breast halves

• 8 cups baby arugula

Instructions

1. Preheat the grill to medium-high heat and lightly oil the grill grates.

2. For the dressing: In a bowl, whisk together 4 tablespoons of olive oil, balsamic vinegar, minced shallot, Dijon mustard, and 1/2 teaspoon of salt until well combined.

3. Brush the cut sides of the peaches with 1 teaspoon of olive oil.

4. Place the peaches on the grill, cut side down, and cook for about 4 minutes, or until warmed through. Remove from the grill and set aside.

5. Brush the chicken breasts with the remaining olive oil and season with salt.

6. Grill the chicken for about 4 minutes on each side, or until the center is no longer pink, with an internal temperature of at least 165°F (74°C). Slice the chicken into thin strips and cut the grilled peaches into 1/2-inch pieces.

7. In a large bowl, toss the arugula with the prepared dressing. Divide the dressed arugula among plates, and top with sliced chicken and peaches.

Editor's Comment:

Note that in the magazine version of this recipe, plums are used in place of peaches.

Nutritional Information (per serving)