Grilled Peach Arugula Chicken (Printable)
Juicy grilled peaches and tender chicken over peppery arugula with a mint-basil vinaigrette for a fresh summer meal.
# List of ingredients:
→ Salad Base
01 - 2 boneless, skinless chicken breasts
02 - 2 ripe peaches, halved and pitted
03 - 5 oz baby arugula
04 - 1/2 small red onion, thinly sliced
05 - 1/3 cup crumbled feta cheese
06 - 1/4 cup toasted pecans or walnuts, roughly chopped
→ Mint-Basil Vinaigrette
07 - 2 tbsp fresh mint leaves, finely chopped
08 - 2 tbsp fresh basil leaves, finely chopped
09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp white wine vinegar or lemon juice
11 - 1 tsp honey
12 - 1/2 tsp Dijon mustard
13 - Salt and freshly ground black pepper, to taste
→ For Grilling
14 - 1 tbsp olive oil
15 - Salt and pepper, to taste
# Steps:
01 - Set a grill or grill pan over medium-high heat and allow it to reach cooking temperature.
02 - Brush the chicken breasts and peach halves on all sides with olive oil, then season generously with salt and pepper.
03 - Place the chicken on the grill and cook for 5 to 7 minutes per side until the juices run clear and the internal temperature reaches 165°F. Grill the peach halves cut side down for 2 to 3 minutes until caramelized with visible grill marks. Remove both from the grill and let rest briefly.
04 - Cut the grilled chicken breasts into even strips and slice each peach half into wedges.
05 - In a small bowl, combine the chopped mint, basil, olive oil, white wine vinegar, honey, and Dijon mustard. Whisk vigorously until the dressing is fully emulsified, then season with salt and pepper to taste.
06 - In a large mixing bowl, combine the arugula with the sliced red onion. Drizzle with half of the vinaigrette and toss gently to coat.
07 - Divide the dressed arugula among four plates. Arrange the sliced chicken and peach wedges on top, then scatter crumbled feta and toasted nuts over each plate. Finish with the remaining vinaigrette and serve immediately.
# Expert Advice:
01 -
- The sweet and savory contrast of grilled peaches against peppery arugula will ruin you for plain salads forever.
- That mint basil vinaigrette comes together in two minutes and tastes like something you would pay sixteen dollars for at a cafe.
02 -
- Underripe peaches will not caramelize properly and will taste sour against the vinaigrette, so wait until they have some give.
- Overdressing the arugula before serving turns it into a soggy mess, so pour with restraint and offer extra on the side.
03 -
- Marinate the chicken in olive oil, lemon juice, and a smashed garlic clove for thirty minutes before grilling and you will wonder why you ever did it any other way.
- Goat cheese crumbles melt slightly into the warm peaches in a way that feta never will, so try it at least once when you want to feel fancy.