Arugula Salad with Grilled Chicken & Peaches

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.

Photo by notenoughcinnamon
  • 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


  • 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.

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