Grilled Chicken and Peach Salad
For Step 3 of the ITG Diet Plan
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Ingredients
For 4 people (
)
Recipe
- 1 pound(s) Boneless Chicken Breast
- 0.5 teaspoon(s) Boneless Chicken Breast
- 0.25 teaspoon(s) Freshly Ground Black Pepper
- 1 Olive Oil Cooking Spray
- 1 pound(s) Peaches (3-4/halved/pitted)
- 1 tablespoon(s) Whole Grain Mustard
- 1 tablespoon(s) White Balsamic Vinegar
- 1 tablespoon(s) Extra Virgin Olive Oil
- 8 cup(s) Baby Arugula (10oz package)
Grilled Chicken and Peach Salad Directions
- Heat grill on high; set grill rack 4 to 6 inches above heat source.
- Season chicken with salt and pepper; coat with olive oil.
- Grill chicken, turning once, until it reaches an internal temperature of 165f.
- 5-8 minutes each side.
- Transfer chicken to a cutting board.
- Coat peaches with olive oil; spray skin side up on grill grates; grill, turning once until juicy (not mushy)
- In a salad bowl, whisk mustard, vinegar, oil, and 1 tbsp water.
- Toss with arugula.
- Divide arugula among 4 plates.
- Slice chicken and peaches; distribute evenly among plates.
- Credit: Self.com
