Grilled Chicken, Peach, and Arugula Salad

Yummy salad!

Step: 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step: 2

Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.

Step: 3

Brush 1 teaspoon oil onto cut-side of peaches.

Step: 4

Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.

Step: 5

Brush remaining oil onto both sides of chicken breasts and season with salt.

Step: 6

Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.

Step: 7

Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.

Per Serving: 210 calories; protein 16.5g; carbohydrates 5.8g; fat 13.2g; cholesterol 43.1mg; sodium 263mg.

Fruit salad is morely of the nicest salads to produce . It is more in body delight and water content . As fruits can make natural sweetness , you must have it for breakfast . The sugar can will give you more energy for the 24 hours and deal with your sweet cravings too.

Salads often get a bad rap for being unpleasant (if they’re lean and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is not being talked about , but it’s exactly where you’ll find the salads that may fuel weight loss.