Grilled Peach Chicken Arugula Salad Recipes

GRILLED PEACH, CHICKEN & ARUGULA SALAD

Steps:

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• Honey Lemon Vinaigrette
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• Mix together oil and lemon juice, then add honey until the vinaigrette is sweetened to your liking.
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• Salad
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• Rub chicken breast with olive oil, salt, and pepper.
• Turn barbecue on high, allowing to heat for 10 minutes.
• Cut peach, separating each half, and rub with olive oil.
• Once barbecue has heated, turn to medium heat, placing peaches, chicken, and prosciutto on grill.
• Cook prosciutto for about a minute until crispy, then remove.
• Cook peaches until they are lightly charred, and have grill marks, about 10 minutes, and remove.
• Cook chicken until it reach 165F, about 15-20 minutes.
• While peaches and chicken are cooking, roast your walnuts in a pan on medium heat.
• Once walnuts start to become toasted, sprinkle with a generous pinch or two of brown sugar, a generous pinch of salt, and if you have leftover drippings from cutting the peach, add that to the pan. If not, just add a splash of water, allowing the brown sugar to caramelize into a sauce.
• Once walnuts are coated with the caramelized sugars, allow it to brown lightly before removing from the heat.
• Once chicken is finished cooking, remove from the grill and allow to rest at least ten minutes.
• While chicken is resting, place a large handful of arugula on each plate, drizzle about a tablespoon of the vinaigrette over it, followed by crumbling a piece of prosciutto and some goat cheese on the salad. Finish with chopped candied walnuts, a grilled peach, and sliced chicken breast.

GRILLED CHICKEN AND PEACH SALAD

Steps:

• 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 cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.