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Grilled Chicken and Peach Salad

Name: Grilled Chicken and Peach Salad
Ingredients: 1 pound boneless, skinless chicken breasts; 1/2 teaspoon salt (preferably kosher); 1/4 teaspoon freshly ground black pepper; Olive oil cooking spray; 1 pound peaches (3 or 4 small), halved and pitted; 1 tablespoon whole-grain mustard; 1 tablespoon white balsamic vinegar; 1 tablespoon extra-virgin olive oil; 8 cups baby arugula (10-ounce package)

A small grocery run gets this on the table.

Ingredients

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directions

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 165°F, 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.

Recipes sourced from Epicurious.com.

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