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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