Grilled Chicken and Peach Salad

Grilled Chicken and Peach Salad
Photo by Kana Okada


  • 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...

View full recipe at Epicurious


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