Grilled Chicken Peach and Arugula Salad

Description

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

2. Whisk 4 tablespoons olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl.

3. Brush 1 teaspoon olive oil onto cut-side of peaches. Place peaches, cut-side down, onto preheated grill, and cook until heated through, about 4 minutes. Transfer peaches to a plate.

4. Brush remaining oil onto both sides of chicken breasts; season with salt.

5. Cook chicken on the preheated grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

6. Slice chicken into thin pieces; cut peaches into 1/2-inch thick pieces.

7. Toss arugula and shallot vinegar dressing together in a bowl to coat. Divide dressed arugula among plates; top with peaches and chicken.