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luckygardnr

I'll share my recipe, if you'll share yours, September 5, 2011

luckygardnr
12 years ago

Grilled Chicken and Peach Salad


yield: Makes 4 servings

This dish can help protect your pair: The phenolic acids in peaches destroyed estrogen-independent breast cancer cells in one university study.

Ingredients

1 pound boneless, skinless chicken breasts

1/2 teaspoon salt (preferably kosher)

1/4 teaspoon freshly ground black pepper

Olive oil cooking spray

1 pound 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-ounce package)

Preparation

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 F, 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 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.

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