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.

Feeling Peachy? Try a Peach Arugula Salad

SNACKS
Fudgy Chocolate Beet Brownies  – You’d never know the beets are in these brownies.  They are chewy and fudgy – simply delicious. (Pictures slipped my mind – oops).

DINNERS
Quinoa Potato Salad with Pan Seared Chicken – A great alternative to a traditional potato salad with mayo that does not stay fresh long or hold up well at a hot picnic.  This one only gets better with time, and it matters not if it’s hot, cold, or somewhere in between.

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!

Spinach and Rice (or Quinoa) Stuffed Bell Pepper – I realized late in the game that Old Mother Hubbard’s cupboard was without rice.  So, I substituted quinoa and it worked like a charm.  I’ve never met a bell pepper that didn’t love Gouda and bacon!

Clean Eating Sloppy Joes with Zoodled Crispy Baked Fries – Recipe repeat alert! A family pleaser every time.  This was my first attempt making curly fries with a Spiralizer.  They weren’t pretty – I used the Spiralizer wrong. But, they were yummy!

Indian Summer Chili – It had been a while since this chili graced our presence.  It reminds me of tailgating, cool fall evenings, and all things great about the start of soup/chili season.  A friend shared this recipe with me a few years ago and I’m not sure how we every survived without out! Prepare yourself, this recipe is gonna be on here over and over and over and over and…well, you get the picture 🙂

Hope something makes your belly smile…

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