Grilled Chicken Peach Arugula Salad (Printable)

Juicy grilled chicken meets sweet peaches and fresh arugula with a tangy balsamic drizzle.

# What You'll Need:

→ Salad

01 - 2 boneless, skinless chicken breasts
02 - 2 ripe peaches, pitted and sliced
03 - 6 cups fresh arugula
04 - 1/4 cup crumbled feta cheese
05 - 1/4 cup red onion, thinly sliced
06 - 1/4 cup toasted pecans or walnuts, roughly chopped

→ Marinade

07 - 2 tablespoons olive oil
08 - 1 tablespoon lemon juice
09 - 1 garlic clove, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Balsamic Drizzle

12 - 1/3 cup balsamic vinegar
13 - 2 teaspoons honey

# How to Make It:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Coat the chicken breasts with the marinade and let sit for 10 minutes.
03 - Grill the chicken for 5 to 6 minutes per side, or until fully cooked and juices run clear. Set aside to rest, then slice thinly.
04 - Brush the peach slices lightly with olive oil. Grill for 1 to 2 minutes per side until grill marks appear and peaches are slightly softened.
05 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until thickened into a syrupy glaze. Let cool slightly.
06 - Arrange arugula on a large platter or individual plates. Top with sliced chicken, grilled peaches, red onion, feta, and toasted pecans.
07 - Drizzle with balsamic reduction just before serving.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means weeknight dinner without the stress.
  • The contrast of warm grilled chicken against cool, peppery arugula feels unexpectedly sophisticated for something so simple.
  • Grilling the peaches transforms them into something almost candied, a detail that makes people ask for the recipe immediately.
02 -
  • The balsamic reduction will thicken more as it cools, so don't let it reduce until it's rock hard on the stove or it'll be undrizzleable and bitter.
  • Never cut into the chicken to check if it's done if you can avoid it, since that releases the juices, use a meat thermometer set to 165 degrees Fahrenheit for foolproof results.
  • Room temperature peaches won't grill well, so if yours are cold from the fridge, let them sit out for at least thirty minutes before grilling.
03 -
  • Make the balsamic reduction earlier in the day and store it in a small jar, it actually tastes better the next day as the flavors meld together.
  • If your grill isn't available, a cast iron skillet gets just as hot and gives you nearly identical results, the sear marks might differ but the taste is identical.
  • Keeping all your components separate until the last moment means you can serve this warm or at room temperature depending on your mood and the weather.
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