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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:

Instructions:
  1. In a bowl, toss chicken with olive oil, lemon juice, garlic, salt, and pepper. Let sit for 10–15 minutes.
  2. Preheat grill to medium-high. Grill chicken 6–8 minutes per side, until cooked through and lightly charred. Rest for 5 minutes, then slice.
  3. Whisk all dressing ingredients together in a small bowl.
  4. In a large bowl, combine arugula, sliced peaches, red onion, cheese, and nuts. Toss with dressing.
  5. 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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🖨️ Printable recipe/ Download PDF



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