Grilled Chicken, Peach, and Arugula Salad

Ingredients

• 5 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon chopped shallot
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt, or more to taste
• 4 peaches, halved and pitted
• 4 skinless, boneless chicken breast halves
• 8 cups baby arugula

Steps

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and ½ teaspoon salt together in a bowl. Set vinaigrette aside.
3. Brush 1 teaspoon olive oil onto cut-sides of peaches.
4. Cook peaches on the preheated grill, cut-sides down, until heated through, about 4 minutes. Transfer peaches to a plate.
5. Brush remaining 2 teaspoons olive oil onto both sides of chicken breasts; season with salt.
6. 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. Slice chicken into thin pieces; cut peaches into ½-inch thick pieces.
8. Toss arugula with shallot vinaigrette in a bowl to coat; divide arugula among plates. Top with peaches and chicken.