Blending together the sweetness of ripe peaches, the mild pepperiness of arugula and the warming smokiness of grilled chicken, this salad is sure to be the perfect, refreshing meal for a summer's evening grilling under the stars! (more...)
Blending together the sweetness of ripe peaches, the mild pepperiness of arugula and the warming smokiness of grilled chicken, this salad is sure to be the perfect, refreshing meal for a summer\'s eve...
Light a grill outside and let it heat up to medium-high heat. Lightly dab the grate with oil.
While your grill is heating up, take a bowl and whisk together the olive oil, balsamic vinegar, shallot, Dijon mustard and salt. Mix well to make sure all the flavors come together.
Wash your peaches, dry them carefully and cut them in half. Remove the pit. Using a pastry brush, lightly coat the cut side of each peach with oil.
Carefully place the peaches onto the grill, cut side down, and grill them for about 4 minutes or just enough for them to get slightly tender. Remove them from the grill and set them aside on a plate.
Take the remaining oil and brush both sides of the chicken breasts with it. Season to taste with salt.
Place the chicken breasts on the grill and cook until they are no longer pink in the center and juices run clear. You should be able to achieve that by grilling them approximately 4 minutes on each side. You can use an instant-read thermometer to help you know when your chicken is cooked through. Insert it into the center of the chicken breast and if it reads at least 165°F/74°C you should be good to go. Remove the chicken breasts from the grill and cut them into thin slices. Take your peaches and cut them too into 1/2-inch thick slices.
Gently pour your dressing over the arugula and toss lightly together in a bowl. Divide your salad among plates and serve the leaves arranged with your peach and chicken slices.