Grilled Peach and Arugula Chicken Salad (Printable Version)

Grilled peaches and tender chicken atop peppery arugula with fresh mint and honey-lime dressing.

# What You'll Need:

→ Salad Components

01 - 2 boneless, skinless chicken breasts
02 - 2 large ripe peaches, halved and pitted
03 - 5 ounces fresh arugula
04 - 1/3 cup fresh mint leaves, torn
05 - 1/4 small red onion, thinly sliced
06 - 1/4 cup crumbled feta cheese (optional)
07 - 1/4 cup toasted pecans or walnuts (optional)

→ Chicken Marinade

08 - 2 tablespoons olive oil
09 - 1 tablespoon lemon juice
10 - 1 garlic clove, minced
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon freshly ground black pepper

→ Honey-Lime Vinaigrette

13 - 3 tablespoons extra-virgin olive oil
14 - 1 tablespoon honey
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon Dijon mustard
17 - Salt and pepper, to taste

# How To Make:

01 - In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper until well combined.
02 - Place the chicken breasts in a shallow dish and pour the marinade over them, turning to coat evenly. Let marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
03 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Grill the chicken breasts for 5 to 7 minutes per side, or until cooked through and the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before slicing.
05 - While the chicken rests, brush the peach halves lightly with olive oil. Grill cut-side down for 2 to 3 minutes until charred and caramelized. Slice the grilled peaches into wedges.
06 - In a small jar, combine the extra-virgin olive oil, honey, fresh lime juice, Dijon mustard, salt, and pepper. Shake vigorously until the dressing is emulsified.
07 - In a large bowl, combine the arugula, torn mint leaves, sliced red onion, and feta cheese and toasted nuts if using. Add the sliced chicken and grilled peach wedges.
08 - Drizzle the honey-lime vinaigrette over the salad and toss gently to combine. Serve immediately, garnished with extra mint or feta if desired.

# Expert Advice:

01 -
  • The warm grilled peaches against cool peppery greens creates this incredible temperature contrast that wakes up your whole palate
  • It comes together in under 40 minutes but looks like something from a restaurant menu
  • The honey-lime dressing strikes that perfect balance between sweet and tangy
02 -
  • Do not marinate the chicken for more than 2 hours or the acid will make the texture mushy
  • Grill the peaches just before serving because they lose their appeal once they cool completely
  • The dressing can be made ahead and refrigerated, but bring it to room temperature before using
03 -
  • Pound your chicken to an even thickness so it cooks evenly and stays juicy
  • Let the peaches sit on the grill without moving them to develop the best char marks
  • Tear the mint leaves by hand instead of chopping for a fresher, less bruised flavor

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