Grilled Chicken Peach Arugula (Printable)

Juicy grilled chicken and peaches atop fresh arugula, finished with a tangy balsamic drizzle.

# Ingredient List:

→ Salad

01 - 2 boneless, skinless chicken breasts
02 - 2 ripe peaches, pitted and sliced
03 - 6 cups fresh arugula
04 - 1/4 cup crumbled feta cheese
05 - 1/4 cup red onion, thinly sliced
06 - 1/4 cup toasted pecans or walnuts, roughly chopped

→ Marinade

07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 garlic clove, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Balsamic Drizzle

12 - 1/3 cup balsamic vinegar
13 - 2 teaspoons honey

# How to Make:

01 - Preheat grill or grill pan to medium-high heat. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
02 - Coat chicken breasts evenly with marinade and allow to rest for 10 minutes. Place on preheated grill and cook for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer to a cutting board to rest.
03 - While chicken cooks, lightly brush peach slices with olive oil. Grill for 1-2 minutes per side until grill marks develop and peaches soften slightly.
04 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium-high heat, then reduce heat and simmer for 5-7 minutes until mixture reduces to a syrupy glaze. Remove from heat and cool slightly.
05 - Slice the rested chicken breasts thinly against the grain for maximum tenderness.
06 - Arrange fresh arugula on a large serving platter or individual plates. Layer with sliced chicken, grilled peaches, sliced red onion, crumbled feta cheese, and toasted pecans.
07 - Drizzle balsamic reduction over the assembled salad immediately before serving.

# Expert Tips:

01 -
  • The grill marks on peaches caramelize them into something almost dessert-like, but the arugula keeps things sharp and grown-up.
  • It comes together in thirty minutes, which means you can make it on a weeknight without feeling like you're slapping together leftovers.
  • Fancy enough to serve at a dinner party, casual enough to eat standing at the kitchen counter in your own backyard.
02 -
  • Don't skip letting the chicken rest after grilling; it sounds fussy, but three minutes makes the difference between juicy slices and ones that dry out on the plate.
  • The balsamic reduction will thicken more as it cools, so don't let it simmer too long or you'll end up with something that hardens; you want a glaze, not candy.
03 -
  • Don't dress the salad until the very last moment or the heat from the chicken will wilt the arugula, which defeats the point of having something crisp and peppery.
  • If your peaches aren't quite ripe, grill them anyway; the heat actually helps develop flavor in fruit that's still a day or two away from perfect.
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