Grilled Chicken and Peach Salad

Ingredients

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

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...

View full recipe at Epicurious