Grilled Chicken, Peach, and Arugula Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat an outdoor grill for medium-high heat and lightly oil the grate.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and ½ teaspoon salt together in a bowl. Set vinaigrette aside.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Brush 1 teaspoon olive oil onto cut-sides of peaches.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Cook peaches on the preheated grill, cut-sides down, until heated through, about 4 minutes. Transfer peaches to a plate.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Brush remaining 2 teaspoons olive oil onto both sides of chicken breasts; season with salt.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Cook chicken on the preheated grill until no longer pink in centers, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Slice chicken into thin pieces; cut peaches into ½-inch thick pieces.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Toss arugula with shallot vinaigrette in a bowl to coat; divide arugula among plates. Top with peaches and chicken.'}

📊 Nutrition Facts

Per serving (6 servings total)

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