For a more intense smoky flavor, use a wood-fired grill or add wood chips to your gas grill. If you don't have a grill, you can pan-sear the chicken and peaches in a skillet. Feel free to add other ingredients like goat cheese, toasted nuts (pecans or walnuts work well), or a sprinkle of fresh herbs (basil or mint) for extra flavor and texture. For a vegetarian version, replace the chicken with grilled halloumi cheese or tofu. The dressing can be made ahead of time and stored in the refrigerator for up to 3 days.
Grilled Chicken, Peach, and Arugula Salad
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME30 mins
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SERVING6 People
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VIEWS122
Embrace the essence of summer with this vibrant salad, where smoky grilled chicken and sweet, caramelized peaches dance atop a bed of peppery arugula. A simple balsamic vinaigrette ties it all together in a symphony of flavors.
Ingridients
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Nutrition
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Carbohydrate6 g
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Cholesterol43 mg
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Fiber0 g
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Protein17 g
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Saturated Fat2 g
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Sodium263 mg
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Sugar5 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare the Grill: Preheat an outdoor grill to medium-high heat (about 375-400°F or 190-205°C) and lightly oil the grates. (5 minutes)
02 Step
Recipe View 5 mins Make the Balsamic Vinaigrette: In a small bowl, whisk together 4 tablespoons of olive oil, balsamic vinegar, shallot, Dijon mustard, and salt. Set aside. (5 minutes)
03 Step
Recipe View 2 mins Prepare the Peaches: Brush the cut sides of the peach halves with 1 teaspoon of olive oil. (2 minutes)
04 Step
Recipe View 5 mins Grill the Peaches: Place the peach halves, cut-side down, on the preheated grill. Cook until grill marks appear and the peaches are slightly softened, about 4-5 minutes. Transfer to a plate to cool slightly. (5 minutes)
05 Step
Recipe View 2 mins Prepare the Chicken: Brush the remaining olive oil (about 2 teaspoons) over both sides of the chicken breasts. Season with salt to taste. (2 minutes)
06 Step
Recipe View 15 mins Grill the Chicken: Place the chicken breasts on the preheated grill. Cook for about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Let the chicken rest for 5 minutes before slicing. (15 minutes)
07 Step
Recipe View 5 mins Assemble the Salad: While the chicken rests, toss the arugula with the balsamic vinaigrette in a large bowl. Divide the dressed arugula among individual plates. (5 minutes)
08 Step
Recipe View 5 mins Slice and Serve: Thinly slice the grilled chicken breasts. Cut the grilled peaches into 1/2-inch thick slices. Arrange the sliced chicken and peaches over the arugula salad. Serve immediately. (5 minutes)
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Walker Upton
Sep 20, 2024I made this for a summer BBQ and it was a huge hit. Everyone loved the combination of sweet and savory flavors.
Destiny Beahan
Jun 10, 2024Easy to follow recipe and the salad was so fresh and flavorful. I'll definitely be making this again.
Alexane Considine
May 5, 2024The balsamic vinaigrette is amazing! I'm using it on all my salads now.
Cassandre Schimmel
Apr 15, 2024I added some crumbled goat cheese and it was the perfect finishing touch.
Dejah Schaefer
Mar 18, 2024Absolutely delicious! The grilled peaches were a game changer.