Grilled Chicken, Peach and Arugula Salad

Photo: Jim Franco; Styling: Lynn Miller

Yield: Serves 6
Cost per Serving: $1.92
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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 218
  • Fat: 13g
  • Saturated fat: 2g
  • Protein: 19g
  • Carbohydrate: 8g
  • Fiber: 1g
  • Cholesterol: 44mg
  • Sodium: 271mg

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. 1. Preheat grill to medium-high. Whisk together 4 Tbsp. oil, vinegar, shallot, mustard and 1/2 tsp. salt.
  2. 2. Brush peaches with 1 tsp. oil. Grill, flat side down, until warmed through, about 4 minutes. Remove from grill.
  3. 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. 4. In a large bowl, toss greens with dressing. Divide greens among serving plates, top with peach halves and sliced chicken, and serve.
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