Light, fresh salad blending grilled chicken, peaches, arugula, feta, and a sweet balsamic glaze.
# What You'll Need:
→ 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 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 thoroughly with the marinade and allow to 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.
