Thursday, August 5, 2010

Grilled Chicken, Peach and Arugula Salad

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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.

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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. 

dressing for chicken and peach salad

2.  Brush peaches with 1 tsp. oil.  Grill, cut side down, until peaches are warmed through, about 4 minutes.  Remove fruit from grill. 

chicken and peach salad

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. 


1 comment:

  1. I have peaches that are going to go bad, I might throw them on the grill! hubs wouldn't do arugala though just reg iceberg LOL


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