Grilled Chicken Peaches Arugula (Print Version)
# Ingredients:
→ Main Components
01 -
2 boneless chicken breasts (approximately 340 g)
02 -
1 tablespoon olive oil (15 mL)
03 -
Salt to taste
04 -
Freshly ground black pepper to taste
05 -
2 ripe peaches, sliced (approximately 300 g)
06 -
3 cups arugula (90 g)
07 -
30 g goat cheese, crumbled
08 -
2 tablespoons sliced almonds, toasted (15 g)
09 -
1 tablespoon balsamic glaze (15 mL)
# Instructions:
01 -
Brush chicken breasts with olive oil and season both sides with salt and freshly ground black pepper. Grill over medium heat for 6–7 minutes on each side, or until charred and fully cooked through. Allow the chicken to rest for a few minutes, then slice into strips.
02 -
In a dry frying pan over low heat, toast sliced almonds for 2–3 minutes until golden and fragrant. Remove from heat and set aside to cool.
03 -
Arrange arugula evenly on a large platter. Distribute peach slices across the greens, then sprinkle with crumbled goat cheese and toasted almonds.
04 -
Lay sliced grilled chicken over the prepared salad. Drizzle with balsamic glaze just before serving.
# Notes:
01 -
For a seasonal variation, substitute peaches with nectarines or grilled plums for a fresh fruit accent.