This salad is the perfect flavor combination. I love the sweet peaches mixed with the tangy dressing and crunchy arugula and nuts. This salad is great with leftover roasted or grilled chicken too.
Ingredients
Servings 7
- 2-3 peaches or pineapple, sliced in 2-inch slices
- 1 tablespoon canola oil
- 5 chicken breast halves chicken cutlets, thin cut
- 2 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- juice of half a lemon
- 5 cups washed baby arugula
- ½ cup of chopped walnuts toasted
- 1 red onion sliced
Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 3 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon pepper
Nutritional Facts
Nutrition Facts
Arugula Salad with Grilled Chicken & Peaches
Amount per Serving
Calories
402
% Daily Value*
Fat
29
g
45
%
Saturated Fat
4
g
25
%
Trans Fat
0.02
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
17
g
Cholesterol
52
mg
17
%
Sodium
621
mg
27
%
Potassium
489
mg
14
%
Carbohydrates
17
g
6
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
20
g
40
%
Vitamin A
507
IU
10
%
Vitamin C
8
mg
10
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Slice the peaches in about 2 inch slices and toss with canola oil.
- In a separate dish, season chicken breast with olive oil, salt, pepper, garlic and lemon juice.
- Heat outdoor or indoor grill to about 375°F.
- Grill peaches for about 2 minutes each side, until grill marks appear, and peaches are softened but not mushy. Set aside.
- Next grill the chicken about 3-4 minutes each side, until cooked through.
- Slice the chicken in strips or cubes and set aside.
- For the dressing: Whisk olive oil, balsamic vinegar, mustard, honey, salt and pepper.
- To assemble the salad: On a platter spread arugula, layer with grilled chicken, peaches, sliced onion and sprinkle chopped walnuts on top. Dress and serve.
