This recipe comes from my All You Eat Well, Save Big Cookbook. I think this is the perfect summer meal for a hot day. No need to turn on the oven and make your house hot and it left me feeling satisfied but not stuffed. I give this one a 4 spoons rating.
5 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1 Tbsp. finely chopped shallot
1 tsp. Dijon mustard
4 peaches, halved, pits removed
4 skinless, boneless chicken breast halves (about 4 oz. each)
8 cups baby arugula or other tender salad greens (I used an arugla and spinach blend)
1. Preheat grill to medium-high. In a large bowl, whisk together 4 Tbsp. oil, vinegar, shallot, mustard and 1/2 tsp. salt.
2. Brush peaches with 1 tsp. oil. Grill, cut side down, until peaches are warmed through, about 4 minutes. Remove fruit from grill.
3. Brush chicken on both sides with remaining 2 tsp. oil and sprinkle with salt. Grill until cooked through, turning once, about 8 minutes total. Cut chicken into thin diagonal slices. Cut the peaches into 1/2-inch-thick slices.
4. Add greens to bowl with dressing and toss. Divide greens among serving plates, top with peaches and sliced chicken, and serve.