First off this salad is DELICIOUS. Honestly one of the best I've had in quite a while. The flavors go so well together - the peppery arugula the sweet and tangy peaches and the grilled chicken. Yum. The directions are a little confusing. In Step 2 you are making the dressing for the salad. Set this aside. You then take the remaining (plain) oil and use that to brush on the cut peaches and chicken before grilling. That said this really doesn't give much flavor to the chicken. My recommendation is to just mix all the oil together into the dressing then take a couple teaspoons of the dressing and brush THAT onto the peaches and chicken. I mean you're mixing up dressing anyway why not give the chicken a kick? This makes 6 very small servings especially once you toss the arugula with the dressing as it shrinks down some. In my opinion 4 chicken breasts is a lot for 8 cups of arugula. Here are the proportions I recommend for 2 entree size portions: keep all the ingredients the same except use 2 (4oz) chicken breasts. Given the adjustments I had to make this is still a 5 star recipe not only for it's ease but for the impressive payoff! Thank you Trisha for sharing your recipe!
First off this salad is DELICIOUS. Honestly one of the best I've had in quite a while. The flavors go so well together - the peppery arugula the sweet and tangy peaches and the grilled chicken. Yum. The directions are a little confusing. In Step 2 you are making the dressing for the salad. Set this aside. You then take the remaining (plain) oil and use that to brush on the cut peaches and chicken before grilling. That said this really doesn't give much flavor to the chicken. My recommendation is to just mix all the oil together into the dressing then take a couple teaspoons of the dressing and brush THAT onto the peaches and chicken. I mean you're mixing up dressing anyway why not give the chicken a kick? This makes 6 very small servings especially once you toss the arugula with the dressing as it shrinks down some. In my opinion 4 chicken breasts is a lot for 8 cups of arugula. Here are the proportions I recommend for 2 entree size portions: keep all the ingredients the same except use 2 (4oz) chicken breasts. Given the adjustments I had to make this is still a 5 star recipe not only for it's ease but for the impressive payoff! Thank you Trisha for sharing your recipe!
So I didn't make this as a salad. I was looking for a quick chicken dish that was yummy... I doubled the dressing chopped the peach up and put it in the dressing. Poured the dressing over chicken tenders in a 9x13 pan. Baked the chicken till done - about 30 minutes at 375. It was amazing. Served with rice and broccoli. Quick easy yummy dinner.
this was really great and really easy. we added fresh goat cheese and crumbled walnuts which just added that little something extra!
Husband and I liked it! My two daughters not so much but still ate it though.. We don't like arugula so we used spinach instead and sprinkled toasted walnuts righ before serving.
Delicious! This is a new summer favorite. The whole family likes it. Thanks for a great recipe!
Added a bit more balsamic vinegar to the dressing and salt and pepper to the chicken. This is a simple and delicious summer salad.
Will add less salt to dressing next time, otherwise fantastic!
Peaches and chicken were great. I would have preferred a sweet dressing for the arugula. The dressing was good but not for this application imho.
I did what some others suggested and brushed both peaches and chicken with the sauce. Wonderful flavor! A keeper!
