Grilled Chicken, Peach, and Arugula Salad Recipe
This Grilled Chicken, Peach, and Arugula Salad Recipe is so easy to make, but it looks so special. It’s an elegant main course or side dish for July 4th parties.
Equipment
Ingredients
- 5 tbsp Olive Oil, divided
- 1 tbsp Balsamic Vinegar
- 1 tbsp chopped Shallot
- 1 tbsp Dijon Mustard
- 4 Peaches, halved and pitted
- 4 boneless, skinless Chicken Breast halves
- 4 cups baby Arugula
- salt & pepper to taste
Instructions
- Preheat grill to medium-high and lightly oil the grates
- Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and salt together in a bowl to make the dressing.
- Brush 1 tsp oil onto peaches
- Place peaches cut side down, onto the grill and cook until heated through, about 4 minutes. Transfer peaches to plate.
- Brush remaining oil onto both sides of the chicken and season with salt
- Cook Chicken on grill until no longer pink in the middle, about 4 minutes per side.
- Slice chicken into thin strips and cut peaches into ½ inch pieces
- Toss Arugula and dressing together in a bowl. Divide among plates and top with chicken and peaches.