grilled chicken and peach arugula salad

I wish I had doubled this recipe.  It was gone in a flash!  No time to pan-sear chicken or the peaches?  No worries.  Omit the chicken and serve the peaches freshly sliced.  It’s still gonna be fab!

hope this makes your belly smile…

Adapted from Love and Lemons

Pesto Dressing:
1 packed c. combination of mint & basil
¼ c. pine nuts, toasted (alternative: your preferred toasted nut)
½ garlic clove, roughly chopped
½ lemon, juiced and zested
¼ c. olive oil (or more)
Tiny pinch of red pepper flakes
salt & pepper

Salad Ingredients:
2 organic chicken breasts, cut into cubes
1 t. olive oil
1 T. preservative-free grill seasoning (I like Trader Joe’s 21 seasoning salute)
2 firm, yet ripe, organic peaches, sliced
2 t. olive oil, divided
1 t. balsamic vinegar
2 c. organic baby arugula
Fresh baby mozzarella balls, halved
a few dollops of pesto (see recipe above)
a sprinkle of toasted pine nuts
sea salt & pepper

Directions: Prepare the dressing in a food processor or blender and set it aside.  Pan sear the cubed chicken sprinkled with grill seasoning and sea salt/pepper until done.  In a separate skillet, warmed to medium heat, add 1 teaspoon of olive oil.  Arrange the peaches in a single layer on the skillet and sprinkle with sea salt. Cook for one minute, flip the peaches and cook an additional minute on the other side.  Remove from the heat.  In a large serving bowl, toss the arugula with one tablespoon of olive and sea salt.  Add the remaining salad ingredients (mozzarella, pine nuts, and chicken).  Top the salad with the pine nuts.  Drizzle the dressing over the top.  Season with sea salt/pepper to taste.

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