A yummy summer salad with grilled chicken and grilled fresh peaches
Prep Time
30 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
For the dressing: Whisk 4 tablespoons olive oil
balsamic vinegar
shallot
Dijon mustard
and 1/2 teaspoon salt together in a bowl until well mixed.
Brush 1 teaspoon olive oil onto cut-side of peaches.
Place peaches
cut-side down
onto grill and cook until heated through
about 4 minutes. Transfer peaches to a plate.
Brush remaining oil onto both sides of chicken breasts and season with salt.
Cook chicken on the preheated grill until no longer pink in the center
about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Editor's Note:
Please note the substitution of plums for peaches when using the magazine version of this recipe.
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