Ingredients
6
6 servings
- •5 tablespoons olive oil, divided
- •1 tablespoon balsamic vinegar
- •1 tablespoon chopped shallot
- •1 teaspoon Dijon mustard
- •0.5 teaspoon salt, or more to taste
- •4 peaches, halved and pitted
- •4 skinless, boneless chicken breast halves
- •8 cups baby arugula
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- For the dressing: Whisk 4 tablespoons olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until well mixed.
- Brush 1 teaspoon olive oil onto cut-side of peaches.
- Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
- Brush remaining oil onto both sides of chicken breasts and season with salt.
- Cook chicken on the preheated grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
- Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Nutritional Facts
Per 6 servings
- Calories: 210
- Carbohydrate: 6g
- Fat: 13g
- Fiber: 0g
- Protein: 17g
- Sugar: 5g
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