You can cut up the chicken breast into cubes and serve it in the salad, or leave the breasts whole and serve the salad as an accompaniment. I used baby arugula, but if you're using fully grown, remove the hard stems.
Grilled Chicken and Peaches Salad
ingredients for one serving (multiply as necessary)
- 1/2 fresh peach, sliced
- 2 slices of red onion, rings separated
- 1 chicken breast, pounded flat and even throughout
- extra virgin olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper
- 1 handful arugula
- blue cheese crumbles, to garnish
Place the peach and onion slices in a bowl. Drizzle with a little olive oil and a little salt and pepper, and stir to coat evenly. Place on a hot grill and cook, about 2 minutes a side or until soft with obvious grill marks. Remove them and place them back in the bowl, allowing the juices to collect at the bottom. Add a tablespoon of balsamic vinegar, and gently stir to combine with the juices and coat the peaches and onions. Add a little more olive oil if desired.
Coat the chicken breast with a little olive oil, salt, and pepper. Cook on the grill, about 4-5 minutes a side, or until done in the middle. Take the chicken off the grill and coat evenly with a tablespoon of balsamic vinegar. Add back to the grill for about a minute on both sides.
Top the arugula with the peaches, onions, and a little blue cheese. Serve with the chicken breast.