Grilled Chicken and Peach Salad
['1 pound boneless, skinless chicken breasts', '1/2 teaspoon salt (preferably kosher)', '1/4 teaspoon freshly ground black pepper', 'Olive oil cooking spray', '1 pound peaches (3 or 4 small), halved and pitted', '1 tablespoon whole-grain mustard', '1 tablespoon white balsamic vinegar', '1 tablespoon extra-virgin olive oil', '8 cups baby arugula (10-ounce package)']
Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.