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

Grilled Peach, Chicken & Arugula Salad

BS' in the Kitchen
A perfect, light, summery salad.
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
 

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  • 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.