RECIPE: Grilled Chicken, Peach and Arugula Salad
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Light, sweet, and savory! Salads are the perfect meal for summers in Texas. Try this Chicken, Peach, and Arugula Salad or add your own twist.
5 Tbs Olive Oil, divided
1 Tbs Balsamic Vinegar
1 Tbs chopped Shallot
1 Tsp Dijon Mustard
½ tsp salt
4 Peaches, halved and pitted
4 boneless, skinless Chicken Breast halves
8 cups baby Arugula
- Preheat grill to medium-high and lightly oil the grates.
- Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and salt together in a bowl to make the dressing.
- Brush 1 tsp oil onto peaches
- Place peaches cut side down, onto the grill and cook until heated through, about 4 minutes. Transfer peaches to plate.
- Brush remaining oil onto both sides of the chicken and season with salt
- Cook Chicken on grill until no longer pink in the middle, about 4 minutes per side.
- Slice chicken into thin strips and cut peaches into ½ inch pieces
- Toss Arugula and dressing together in a bowl. Divide among plates and top with chicken and peaches.
Makes 6 servings
Written by: Julie Kuehn RD,LD ACE CPT
Registered Dietitian and Personal Trainer