Grilled Chicken And Peach Salad

  1. 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 165u0b0F, 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.

chicken breasts, salt, freshly ground black pepper, olive oil cooking spray, peaches, wholegrain mustard, white balsamic vinegar, extravirgin olive oil, baby arugula

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-and-peach-salad-366834 (may not work)

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