Description
A refreshing and healthy grilled chicken and peach salad featuring tender chicken breasts, sweet grilled peaches, fresh arugula, herbs, and a homemade honey-Dijon dressing.
Ingredients
- 1 tablespoon olive oil
- 4 skinless-boneless chicken breasts (about 1 lb. total)
- 3 peaches, sliced in wedges
- 4 cups baby arugula, packed
- 1/2 red onion, thinly sliced
- 1/2 cup basil, chopped
- 1/2 cup mint, chopped
- 1/2 cup parsley, chopped
- 1/2 cup toasted almonds, chopped
- Flaky sea salt, to taste
- Freshly ground pepper, to taste
Honey-Dijon dressing:
- 2 teaspoons balsamic vinegar
- 1 teaspoon lemon juice
- 1 teaspoon dijon mustard
- 1/2 teaspoon honey (omit for Whole30)
- 1/4 cup extra virgin olive oil
- Pinch of flaky sea salt
Instructions
- Preheat a grill pan over medium-high heat. Or your grill if you have one.
- Add chicken breasts to a cutting board, drizzle with olive oil and season well with flaky sea salt and pepper, making sure all sides are coated well.
- Once pan or grill is hot, add chicken breasts, cooking 7-8 minutes per side without moving them, or until cooked through and tender. Set aside to cool, then slice into ½ inch pieces.
- Then, to the same grill pan (or grill if using), add peach slices, cooking 1-2 minutes each side or until charred and softened, but not mushy. Set aside to cool.
- To make dressing: add all ingredients to a jar and shake well until thick & combined.
- In a large serving bowl, add arugula, herbs, almond, a pinch of flaky sea salt and ground pepper.
- Add chicken and peach slices. Add a drizzle of dressing and toss well to coat. Season with flaky sea salt and freshly ground pepper. Serve immediately.
Notes
- To have beautiful grill marks on your chicken and peaches, do not move them around when they’re cooking! Pick a spot on your grill or grill pan and boom, that’s it, don’t move them before you’re ready to flip them on the other side.
- Choose peaches that are ripe but still firm, otherwise they’ll be too mushy and will decompose when added to your salad.
- This salad is best eaten extra fresh, but you can prep this salad a few hours ahead: prep + store separately the chicken, the peaches, the salad mixture (arugula, fresh herbs, onion, almonds) and the dressing. Plate and assemble when you’re ready to eat. If you do prep this salad ahead, make sure to use firm peaches because they will continue to soften once cooked and become too mushy.
- SUBSTITUTIONS/VARIATIONS:
- Nectarines are also perfect for this salad.
- You can use walnuts instead of almonds.
- You can also use half baby spinach and half arugula instead of all arugula.
- Feel free to add feta cheese too!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American