Ingredients

• 5 tablespoons olive oil , divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon shallot , chopped
• 1 teaspoon Dijon mustard
• 0.5 teaspoons salt , or more to taste
• 4 peaches , halved and pitted
• 4 skinless , boneless chicken breast halves
• 8 cups baby arugula

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Whisk 4 tablespoons olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl.
3. 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. 4 Brush remaining oil onto both sides of chicken breasts; season with salt.
5. 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. 6 Slice chicken into thin pieces; cut peaches into 1/2-inch thick pieces.
7. 7 Toss arugula and shallot vinegar dressing together in a bowl to coat. Divide dressed arugula among plates; top with peaches and chicken.

Nutrition per serving