Juicy grilled chicken, sweet peaches, arugula, feta, and toasted nuts come together with balsamic glaze.
# Components:
→ Salad
01 - 2 boneless, skinless chicken breasts
02 - 2 ripe peaches, pitted and sliced
03 - 6 cups fresh arugula
04 - 1/4 cup crumbled feta cheese
05 - 1/4 cup red onion, thinly sliced
06 - 1/4 cup toasted pecans or walnuts, roughly chopped
→ Marinade
07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 garlic clove, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Balsamic Drizzle
12 - 1/3 cup balsamic vinegar
13 - 2 teaspoons honey
# Directions:
01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper.
03 - Coat chicken breasts thoroughly with marinade and allow to rest for 10 minutes.
04 - Grill chicken for 5 to 6 minutes per side until fully cooked and juices run clear. Transfer to a cutting board and rest, then slice thinly.
05 - While chicken grills, lightly brush peach slices with olive oil and grill for 1 to 2 minutes per side until grill marks appear and peaches are slightly softened.
06 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, reduce heat, and simmer for 5 to 7 minutes until thickened into a syrupy glaze. Cool slightly before serving.
07 - Arrange fresh arugula on a large platter or individual plates. Top with sliced chicken, grilled peaches, red onion, crumbled feta cheese, and toasted pecans.
08 - Drizzle balsamic reduction over salad immediately before serving.
