Rating: 5 stars
36 Ratings
  • 5 star values: 33
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Yummy salad!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • 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.

  • Brush 1 teaspoon oil onto cut-side of peaches.

  • Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.

  • Brush remaining oil onto both sides of chicken breasts and season with salt.

  • 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.

  • Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

Editor's Note:

Please note the substitution of plums for peaches when using the magazine version of this recipe.

Nutrition Facts

210 calories; protein 16.5g; carbohydrates 5.8g; fat 13.2g; cholesterol 43.1mg; sodium 263mg. Full Nutrition