Grilled Chicken and Peach Salad

Name: Grilled Chicken and Peach Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 liters baby arugula (10-ounce package); 0 teaspoons freshly ground black pepper; 1 Tbsp extra-virgin olive oil; 454 grams peaches (3 or 4 small), halved and pitted; 1 teaspoons salt (preferably kosher); 454 grams boneless, skinless chicken breasts; 1 Tbsp white balsamic vinegar; 1 Tbsp whole-grain mustard

Need It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Heat grill on high; set grill rack 4 to 6 inches aboveheat 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.

Ingredients you will need

Salt And Pepper

Cooking Spray

Whole Chicken

Equipment you will use

Grill

Transfer chicken to a cuttingboard. Coat peaches with cooking spray; spread skinside up on grill grates; grill, turning once, until juicy butnot mushy, 3 to 5 minutes per side. In a salad bowl,whisk mustard, vinegar, oil and 1 tablespoon water. Tosswith arugula. Divide arugula among 4 plates. Slicechicken and peaches; distribute evenly among plates.

Ingredients you will need

Cooking Spray

Arugula