Grilled Chicken, Peach and Arugula Salad

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.