Grilled Chicken and Peach Salad

For Step 3 of the ITG Diet Plan

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Category:  Recipes For Step 3  - 

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

  1. Heat grill on high; set grill rack 4 to 6 inches above heat source.
  2. Season chicken with salt and pepper; coat with olive oil.
  3. Grill chicken, turning once, until it reaches an internal temperature of 165f.
  4. 5-8 minutes each side.
  5. Transfer chicken to a cutting board.
  6. Coat peaches with olive oil; spray skin side up on grill grates; grill, turning once until juicy (not mushy)
  7. In a salad bowl, whisk mustard, vinegar, oil, and 1 tbsp water.
  8. Toss with arugula.
  9. Divide arugula among 4 plates.
  10. Slice chicken and peaches; distribute evenly among plates.
  11. Credit: Self.com
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