Grilled Peach and Arugula Chicken (Printable)

Summer grilled peaches and sliced chicken over peppery arugula with fresh basil, honey-balsamic dressing, and optional goat cheese.

# List of ingredients:

01 - 2 boneless skinless chicken breasts

02 - 2 ripe peaches halved and pitted

03 - 5 oz arugula rinsed and dried

04 - 1/2 cup fresh basil leaves torn

05 - 1/4 cup crumbled goat cheese or feta

06 - 1/4 cup toasted pecans or walnuts optional

07 - Salt and freshly ground black pepper to taste

08 - 1 tablespoon olive oil for grilling

09 - 3 tablespoons extra virgin olive oil

10 - 1 tablespoon balsamic vinegar

11 - 2 teaspoons honey

12 - 1 teaspoon Dijon mustard

13 - Salt and pepper to taste

01 - Preheat grill or grill pan over medium-high heat.

02 - Brush chicken breasts and peach halves lightly with olive oil. Season both sides with salt and pepper.

03 - Grill chicken for 5-7 minutes per side until fully cooked and juices run clear. Remove and let rest for 5 minutes, then slice thinly.

04 - Grill peaches cut side down for 2-3 minutes until grill marks appear and peaches are slightly softened. Slice each half into wedges.

05 - In a small bowl whisk together extra virgin olive oil balsamic vinegar honey Dijon mustard salt and pepper until smooth.

06 - In a large bowl combine arugula basil grilled peaches and sliced chicken. Drizzle with dressing and toss gently to combine.

07 - Divide salad among plates. Top with crumbled goat cheese and toasted nuts if using. Serve immediately.

01 -

The warm grilled peaches turn sweet and smoky, making the whole salad feel fancy without actual effort
Everything comes together in under 40 minutes, but looks like something from a restaurant patio

02 -

Letting the chicken rest before slicing keeps all the juices inside instead of running onto your cutting board
Grill peaches just enough to mark them, otherwise they turn to mush and fall apart in the salad

03 -