Photo by: Photo: Jim Franco; Styling: Lynn Miller

Grilled Chicken, Peach and Arugula Salad

  • Yield: Serves 6


  • 5 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon Dijon mustard
  • none Salt
  • 4 none peaches, halved, pits removed
  • 4 none 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.

Nutritional Information

Amount per serving
  • Calories: 218none
  • Fat: 13g
  • Saturated fat: 2g
  • Protein: 19g
  • Carbohydrate: 8g
  • Fiber: 1g
  • Cholesterol: 44mg
  • Sodium: 271mg

Go to Full Version of

Grilled Chicken, Peach and Arugula Salad Recipe