Grilled Chicken, Peach, And Arugula Salad – a delicious recipe with olive oil, balsamic vinegar, shallot, mustard, salt, peaches. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2
Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
3
Brush 1 teaspoon oil onto cut-side of peaches.
4
Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
5
Brush remaining oil onto both sides of chicken breasts and season with salt.
6
Cook chicken on 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.
7
Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
332
kcal
Calories
23
g
Fat
31
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 tablespoons olive oil, divided, 1 tablespoon balsamic vinegar, 1 tablespoon chopped shallot, 1 teaspoon Dijon mustard, and more.
Yes, Grilled Chicken, Peach, And Arugula Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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