Grilled Chicken and Peach Salad

By tommy123400

Whole grain mustard and white balsamic dress this light, summery salad.

Grilled Chicken and Peach Salad
photographer: Nikki Sheriff
  • 1 pound boneless, skinless chicken breasts

  • 1/2 teaspoon salt (preferably kosher)

  • 1/4 teaspoon freshly ground black pepper

  • Olive oil cooking spray

  • 1 pound peaches (3 or 4 small), halved and pitted

  • 1 tablespoon whole-grain mustard

  • 1 tablespoon white balsamic vinegar

  • 1 tablespoon extra-virgin olive oil

  • 8 cups baby arugula (10-ounce package)

  1. Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates

Nutritional Facts

Per serving
Calories - 220
Total Fat - 7g
Saturated Fat - 1g
Sodium - 388mg
Carbohydrates - 12g
Sugars - 10g
Fiber - 2g
Protein - 27g

chicken chicken/poultry salad grill

5 replies

SleeplessinOR 2013-12-23 04:23:24 -0600 Report

This sounds delicious. Since I don't do any outdoor grilling I would have to figure out either how to do this in my oven or in my George Foreman but I'm sure it can be done somehow.