Simple Summer Grilled Peach and Chicken Salad
Serving Size / Yield
- 2-3 lg. boneless, skinless chicken breasts
- salt and pepper
- cooking spray
- 3 sm. peaches, pitted and sliced
- 10 oz. arugula, washed and dried
- 1/2 C. Feta, crumbled
- honey mustard dressing
Preheat a grill to medium-high heat and spray liberally with cooking spray. Season chicken with salt and pepper. When hot, add the chicken and grill for about 5-6 minutes per side. In the final 2-3 minutes of grilling, add the peach slices to the top of the grill (or the lower-heat side) and grill until caramelized. Once done, remove the chicken from the grill and tent with foil on a plate.
In a bowl, toss the arugula, dressing, and cheese. Remove the chicken from the foil tent and slice thinly. Add to the top of the salad along with the peaches. Serve.