This grilled chicken salad with grilled peaches and arugula is dressed with a homemade shallot vinaigrette for a simply delicious summer salad.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
210 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
Step 3
Brush remaining oil onto both sides of chicken breasts and season with salt.
Step 4
Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Step 5
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.
Step 6
Brush 1 teaspoon olive oil onto cut-side of peaches.
Step 7
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.
