Grilled Chicken, Peach, and Arugula Salad

This grilled chicken, peach, and arugula salad recipe includes a homemade shallot vinaigrette for a simply delicious summer salad to enjoy all season.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 210 Calories

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 5 tablespoons olive oil, divided
• 4 peaches, halved and pitted
• 1 tablespoon chopped shallot
• 8 cups baby arugula
• 0.5 teaspoon salt, or more to taste

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and ½ teaspoon salt together in a bowl. Set vinaigrette aside.

Step 3

Brush 1 teaspoon olive oil onto cut-sides of peaches.

Step 4

Cook peaches on the preheated grill, cut-sides down, until heated through, about 4 minutes. Transfer peaches to a plate.

Step 5

Brush remaining 2 teaspoons olive oil onto both sides of chicken breasts; season with salt.

Step 6

Cook chicken on the preheated grill until no longer pink in centers, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

Step 7

Slice chicken into thin pieces; cut peaches into ½-inch thick pieces.

Step 8

Toss arugula with shallot vinaigrette in a bowl to coat; divide arugula among plates. Top with peaches and chicken.