Grilled Chicken and Peach Arugula Salad

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1 tsp dried thyme
• Salt and pepper to taste
• 8 oz arugula
• 2 ripe peaches, pitted and sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted almond slices

Steps

1. 1 In a small bowl, whisk together olive oil, balsamic vinegar, honey, and thyme to make the marinade.
2. 2 Place chicken breasts in a resealable bag, pour in marinade, and refrigerate for at least 30 minutes.
3. 3 Preheat grill to medium-high heat.
4. 4 Grill chicken for 6-7 minutes per side, or until cooked through.
5. 5 Let chicken rest for 5 minutes before slicing.
6. 6 Toss arugula with a drizzle of remaining marinade.
7. 7 Divide arugula among plates, top with sliced chicken, peach slices, feta, and toasted almonds.

Equipment

• Grill
• Resealable plastic bag

Variations

• Add grilled shrimp for a surf-and-turf twist.
• Substitute goat cheese for feta.

Substitutions

• If you can't find arugula, use mixed greens.

Pairings

• Warm cornbread
• Grilled vegetable skewers

Nutrition

Tips

• For a smoky flavor, brush the grill grates with oil to prevent sticking and create those lovely char marks.
• Use nectarines if peaches are out of season.

Storage

Store in an airtight container in the fridge for up to 2 days. Re-toss ingredients gently before serving.

Freezing: Does not freeze well due to the delicate texture of arugula and peaches.

Serving Suggestions

• Pair with a crusty baguette and a chilled glass of sauvignon blanc.

FAQ