Grilled Chicken and Peach Salad

Easy, quick, and healthy chicken salad.

Ingredients

1 lb boneless, skinless chicken breasts

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Olive oil cooking spray

1 lb 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-oz package)

 

 

 

 

 

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˚, 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 tbsp water. Toss with arugula.

Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.