Grilled Chicken, Peach and Arugula Salad
Photo: Jim Franco; Styling: Lynn Miller
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Amount per serving
- Calories: 218
- Fat: 13g
- Saturated fat: 2g
- Protein: 19g
- Carbohydrate: 8g
- Fiber: 1g
- Cholesterol: 44mg
- Sodium: 271mg
- 5 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon finely chopped shallot
- 1 teaspoon Dijon mustard
- 4 peaches, halved, pits removed
- 4 skinless, boneless chicken breast halves (about 4 oz. each)
- 8 cups baby arugula or other tender salad greens
- 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.
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