Grilled Peach, Chicken & Arugula Salad

Barbecue season is here! To celebrate, Carlene and I were asked to talk about barbecuing on CBC Radio’s Saskatoon morning show, and to share some barbecue recipes that differed from the usual steak and burgers. Although we already have a fair bit of unique BBQ recipes on the blog, it got me thinking about the other things I have barbecued but never blogged. 

I love grilling squash, veggies, fruit, grilled cheese, you name it, I’ll grill it! With all those on my mind, I settled on making something with grilled peaches. That way I could incorporate it into a main dish, as well as a dessert!

Grilled Peach, Chicken & Arugula Salad

BS' in the Kitchen

A perfect, light, summery salad.

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Salad

Servings 2

Ingredients

  

• 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

Instructions

 

• -------------------------------
• Honey Lemon Vinaigrette
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• Mix together oil and lemon juice, then add honey until the vinaigrette is sweetened to your liking.
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• Salad
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• Rub chicken breast with olive oil, salt, and pepper.
• Turn barbecue on high, allowing to heat for 10 minutes.
• Cut peach, separating each half, and rub with olive oil.
• Once barbecue has heated, turn to medium heat, placing peaches, chicken, and prosciutto on grill.
• Cook prosciutto for about a minute until crispy, then remove.
• Cook peaches until they are lightly charred, and have grill marks, about 10 minutes, and remove.
• Cook chicken until it reach 165F, about 15-20 minutes.
• While peaches and chicken are cooking, roast your walnuts in a pan on medium heat.
• 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.
• Once walnuts are coated with the caramelized sugars, allow it to brown lightly before removing from the heat.
• Once chicken is finished cooking, remove from the grill and allow to rest at least ten minutes.
• 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.

The salad came together perfectly, with lots of unique flavours all pairing together into one delicious summery meal! Fresh arugula, dressed with a lightly sweetened, tart vinaigrette, salty prosciutto, savoury goat cheese, hearty grilled chicken, a juicy peach, and little bits of sweet nuttiness from the walnuts! This is definitely something that I will be making again.

Happy grilling!

Bob