Grilled Chicken and Peach Salad

Ingredients

• 8 cups baby arugula (10-ounce package)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 tablespoon whole-grain mustard
• 1 pound peaches (3 or 4 small), halved and pitted
• Olive oil cooking spray
• ¼ teaspoon freshly ground black pepper
• + 2 more ingredients
• • ½ teaspoon salt (preferably kosher)
  • 1 pound boneless, skinless chicken breasts

1. Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with coo...

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