Grilled Peach, Chicken & Arugula Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
A perfect, light, summery salad.
  • 1 chicken breast
  • 2 large handfuls of arugula
  • 2 slices of prosciutto
  • goat cheese
  • 1 handful of walnuts
  • brown sugar
  • 1 peach
  • salt & pepper
  • olive oil
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  • Honey Lemon Vinaigrette
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  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 2 tbsp vegetable oil
  • honey to taste
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  2. Honey Lemon Vinaigrette
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  4. Mix together oil and lemon juice, then add honey until the vinaigrette is sweetened to your liking.
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  6. Salad
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  8. Rub chicken breast with olive oil, salt, and pepper.
  9. Turn barbecue on high, allowing to heat for 10 minutes.
  10. Cut peach, separating each half, and rub with olive oil.
  11. Once barbecue has heated, turn to medium heat, placing peaches, chicken, and prosciutto on grill.
  12. Cook prosciutto for about a minute until crispy, then remove.
  13. Cook peaches until they are lightly charred, and have grill marks, about 10 minutes, and remove.
  14. Cook chicken until it reach 165F, about 15-20 minutes.
  15. While peaches and chicken are cooking, roast your walnuts in a pan on medium heat.
  16. Once walnuts start to become toasted, sprinkle with a generous pinch or two of brown sugar, a generous pinch of salt, and if you have leftover drippings from cutting the peach, add that to the pan. If not, just add a splash of water, allowing the brown sugar to caramelize into a sauce.
  17. Once walnuts are coated with the caramelized sugars, allow it to brown lightly before removing from the heat.
  18. Once chicken is finished cooking, remove from the grill and allow to rest at least ten minutes.
  19. While chicken is resting, place a large handful of arugula on each plate, drizzle about a tablespoon of the vinaigrette over it, followed by crumbling a piece of prosciutto and some goat cheese on the salad. Finish with chopped candied walnuts, a grilled peach, and sliced chicken breast.
Recipe by BS' in the Kitchen at