Grilled Chicken Peach Arugula (Printable version)

Tender grilled chicken meets sweet peaches and peppery arugula with a tangy balsamic finish for a vibrant meal.

# Needed ingredients:

→ 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

# How to make it:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper. Coat the chicken breasts with the marinade and let sit for 10 minutes.
03 - Grill the chicken for 5 to 6 minutes per side, or until fully cooked and juices run clear. Set aside to rest, then slice thinly.
04 - While the chicken grills, brush the 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.
06 - Arrange arugula on a large platter or individual plates. Top with sliced chicken, grilled peaches, red onion, feta, and toasted pecans.
07 - Drizzle with balsamic reduction just before serving.

# Expert advice:

01 -
  • It tastes like summer on a plate but comes together in under 30 minutes, so you actually make it on weeknights instead of just dreaming about it.
  • The grilled peaches add a surprising sweetness that makes people ask for the recipe before they even finish eating.
  • One salad feels fancy enough for guests but easy enough that you won't stress while cooking.
02 -
  • Don't slice the chicken immediately after cooking—those few minutes of rest make the difference between juicy and disappointing, a lesson I learned the hard way by serving a plate of rubbery chicken to disappointed guests.
  • The balsamic reduction will continue thickening as it cools, so pull it from the heat a bit before it reaches the exact consistency you want, or it'll be too thick and sticky to drizzle.
03 -
  • If your peaches aren't perfectly ripe, grill them anyway—the heat concentrates their flavor and sweetness, making even mediocre peaches taste purposeful.
  • Toast your own nuts if you have five minutes; the aroma filling your kitchen is a reminder that you're cooking something worth the small effort.
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