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Grilled Peach, Chicken & Arugula Salad

May 30, 2014 by bsinthekitchen

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Grilled Peach, Chicken, & Arugula Salad | bsinthekitchen.com #bsinthekitchen #barbecue #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 | bsinthekitchen.com #bsinthekitchen #barbecue #salad

Grilled Peach, Chicken, & Arugula Salad | bsinthekitchen.com #bsinthekitchen #barbecue #salad

Grilled Peach, Chicken & Arugula Salad

BS' in the Kitchen
A perfect, light, summery salad.
Print Recipe Pin Recipe
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
  • -------------------------------
  • Honey Lemon Vinaigrette
  • -------------------------------
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 2 tbsp vegetable oil
  • honey to taste

Instructions
 

  • -------------------------------
  • Honey Lemon Vinaigrette
  • -------------------------------
  • Mix together oil and lemon juice, then add honey until the vinaigrette is sweetened to your liking.
  • -------
  • Salad
  • -------
  • 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.

Grilled Peach, Chicken, & Arugula Salad | bsinthekitchen.com #bsinthekitchen #barbecue #salad

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

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Filed Under: Barbecue, Chicken, Dinner, Fruit, Grilled, Lunch, Salad Tagged With: arugula, Barbecue, barbecued chicken, chicken breast, Goat Cheese, grilled chicken, grilled peaches, peach, Prosciutto, recipe, walnut

Previous Post: « Grilled Peaches & Ice Cream
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Reader Interactions

Comments

  1. Tiffany @ Triple Crème Decadence

    June 18, 2014 at 11:48 am

    I love the various flavor combinations in this salad: the sweet peaches, peppery arugula, tangy goat’s cheese and salty prosciutto. Yummmm!

  2. Kathy Evans

    June 11, 2014 at 2:35 pm

    I so have to try this!

  3. Marty

    June 3, 2014 at 7:47 pm

    I’ve never tried peach on chicken before, it looks really good.

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