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Grilled Chicken, Peach, and Arugula Salad

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad
Servings 6


  • 5 tbsp olive oil divided
  • 1 tbsp balsamic vinegar
  • 1 tbsp chopped shallot
  • 1 tsp Dijon mustard
  • 1/2 tsp salt or more to taste
  • 4 peaches halved and pitted
  • 4 skinless, boneless chicken breast halves
  • 8 cups baby arugula


  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
  • Brush 1 teaspoon oil onto cut-side of peaches.
  • Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
  • Brush remaining oil onto both sides of chicken breasts and season with salt.
  • Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
  • Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.


Recipe from https://www.allrecipes.com/recipe/242415/grilled-chicken-peach-and-arugula-salad/