Friday, March 8, 2013

Grilled Chicken, Peach and Arugula Salad

Yield: 6 serving 

  • 5 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon Dijon mustard
  • Salt
  • 4 peaches, halved, pits removed 
  • 4 skinless, boneless chicken breast halves (about 4 oz. each) 
  • 8 cups baby arugula or other tender salad greens

                1. Preheat grill to medium-high. Whisk together 4 Tbsp. oil, vinegar, shallot, mustard and 1/2 tsp. salt.

                2. Brush peaches with 1 tsp. oil. Grill, flat side down, until warmed through, about 4 minutes. Remove from grill.

                3. Brush chicken on both sides with remaining 2 tsp. oil and sprinkle with salt. Grill until cooked through, turning once, about 8 minutes total. Cut chicken into thin diagonal slices. Cut peaches into 1/2-inch-thick slices.

                4. In a large bowl, toss greens with dressing. Divide greens among serving plates, top with peach halves and sliced chicken, and serve.

                All You August  2009


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