1 pound boneless, skinless chicken breasts
1/2 teaspoon salt
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.
I love the vinegar taste on arugula so I put vinegar on the table to add a few splashes if anyone wants them!
This recipe is from SELF magazine August 2011
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