Arugula Salad with Grilled Chicken & Peaches
Servings: 7
Calories: 402kcal
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.
Print Recipe
Ingredients
- 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
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.
Nutrition
Calories: 402kcal | Carbohydrates: 17g | Protein: 20g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 621mg | Potassium: 489mg | Fiber: 2g | Sugar: 14g | Vitamin A: 507IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg