Grilled Chicken with Peach & Arugula Salad

This easy summer dinner combines juicy grilled chicken with a refreshing peach and arugula salad, tossed in a tangy honey-balsamic dressing. It’s light but satisfying — perfect for warm evenings and outdoor meals.

Prep Time: 15 minutes

Cook Time: 12–15 minutes

Total Time: ~30 minutes

Servings: Serves 4

Ingredients:

For the chicken:

4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
Salt & pepper to taste

For the salad:

5 oz fresh arugula (or baby spinach)
2 ripe peaches, sliced
1/4 red onion, thinly sliced
1/4 cup crumbled goat cheese or feta
1/4 cup toasted pecans or walnuts

For the dressing:

3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
Salt & pepper to taste

Instructions:

In a bowl, toss chicken with olive oil, lemon juice, garlic, salt, and pepper. Let sit for 10–15 minutes.
Preheat grill to medium-high. Grill chicken 6–8 minutes per side, until cooked through and lightly charred. Rest for 5 minutes, then slice.
Whisk all dressing ingredients together in a small bowl.
In a large bowl, combine arugula, sliced peaches, red onion, cheese, and nuts. Toss with dressing.
Top salad with grilled chicken slices and serve immediately.

Tips:

Swap peaches for nectarines, strawberries, or grilled corn.
Add crusty bread or quinoa for a heartier meal.
Chicken can be grilled ahead and served chilled for a picnic-style dinner.

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