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Epicurious

Grilled Chicken and Peach Salad

4.4

(23)

Image may contain Plant Food Produce Dish and Meal
Photo by Okada Kana

Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.

Recipe information

  • Yield

    4 servings

Ingredients

1 pound boneless, skinless chicken breasts
1/2 teaspoon salt (preferably kosher)
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula (10-ounce package)

Preparation

  1. Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.

Nutrition Per Serving

Per serving: 237 calories
8 g fat
1 g saturated
16 g carbohydrates
3 g fiber
27 g protein
#### Nutritional analysis provided by Self
TagsSaladPeachStone FruitFruitChicken BreastChickenPoultryArugulaLeafy GreensVegetableMainLunchDinnerDairy FreeGluten FreeNut FreeGrillingSummerSelf

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