Grilled Chicken and Peach Salad

Photo by Kana Okada
Ingredients
- 8 cups baby arugula
- 1 pound peaches
- 1 tablespoon white balsamic vinegar
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts
- nonstick vegetable-oil spray
- + 2 more ingredients
-
- 1 tablespoon whole-grain mustard
- ½ teaspoon salt (preferably kosher)
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 cookin...
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