Grilled Chicken, Peach and Arugula Salad

Photo: Jim Franco; Styling: Lynn Miller

Recipe Time

Prep: 5 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 218
Fat 13 g
Satfat 2 g
Protein 19 g
Carbohydrate 8 g
Fiber 1 g
Cholesterol 44 mg
Sodium 271 mg

Ingredients

5 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
Salt
4 peaches, halved, pits removed
4 skinless, boneless chicken breast halves (about 4 oz. each)
8 cups baby arugula or other tender salad greens

Preparation

1. Preheat grill to medium-high. Whisk together 4 Tbsp. oil, vinegar, shallot, mustard and 1/2 tsp. salt.

2. Brush peaches with 1 tsp. oil. Grill, flat side down, until warmed through, about 4 minutes. Remove from grill.

3. Brush chicken on both sides with remaining 2 tsp. oil and sprinkle with salt. Grill until cooked through, turning once, about 8 minutes total. Cut chicken into thin diagonal slices. Cut peaches into 1/2-inch-thick slices.

4. In a large bowl, toss greens with dressing. Divide greens among serving plates, top with peach halves and sliced chicken, and serve.

Note:

August 2009