Grilled Chicken Peach Arugula Salad (Printer-Friendly)

Juicy grilled chicken paired with sweet peaches, fresh arugula, and a balsamic drizzle for a light meal.

# What You'll Need:

→ Salad

01 - 2 boneless, skinless chicken breasts
02 - 2 ripe peaches, pitted and sliced
03 - 6 cups fresh arugula
04 - 1/4 cup crumbled feta cheese
05 - 1/4 cup red onion, thinly sliced
06 - 1/4 cup toasted pecans or walnuts, roughly chopped

→ Marinade

07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 garlic clove, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Balsamic Drizzle

12 - 1/3 cup balsamic vinegar
13 - 2 teaspoons honey

# Method:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Coat the chicken breasts thoroughly with the marinade and allow to sit for 10 minutes.
03 - Grill the chicken breasts for 5 to 6 minutes per side until fully cooked and juices run clear. Transfer to a cutting board and let rest for 2 minutes, then slice thinly.
04 - While chicken is cooking, brush peach slices lightly with olive oil. Grill for 1 to 2 minutes per side until grill marks appear and peaches are slightly softened.
05 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until thickened into a syrupy glaze. Let cool slightly before using.
06 - Arrange fresh arugula on a large platter or individual plates. Top with sliced chicken, grilled peaches, thinly sliced red onion, crumbled feta cheese, and toasted pecans.
07 - Drizzle the balsamic reduction over the salad immediately before serving.

# Expert Suggestions:

01 -
  • It comes together in under 30 minutes but tastes like you spent all afternoon on it.
  • The sweet peaches and tangy balsamic make the chicken taste way more interesting than plain grilled protein ever could.
  • It's the kind of salad that works as a light dinner or an impressive plating for when people are coming over.
02 -
  • If you skip the balsamic reduction step and just use straight vinegar, it won't taste remotely the same, so that simmer time is non-negotiable.
  • Underripe peaches won't have the sweetness to balance everything, so push back on the temptation to rush this into a meal if your peaches aren't quite there yet.
03 -
  • Let your chicken come to room temperature before grilling so it cooks through evenly without the outside burning while the inside catches up.
  • If you don't have a grill, a hot cast iron skillet or regular pan works just as well and still gets you those golden caramelized edges.
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