Serves 6-8
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.
- 2-3 peaches (you can use pineapple here if you do not have peaches), 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
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.
