Citrus Arugula Salad with Grilled Chicken and Peaches
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Don't let summer's sweetest fruit go to waste 🍑
This is the kind of salad that reminds you why summer produce is worth celebrating. 💛 Peppery arugula, juicy peaches, and grilled chicken come together with a bright citrus vinaigrette that lets every ingredient shine. It's fresh, colorful, and satisfying enough for dinner without weighing you down. Simple ingredients, thoughtfully prepared, and that's what summer cooking is all about.
Citrus Arugula Salad with Grilled Chicken and Peaches
Yield: 4 servings
4 boneless chicken breast (about 2 pounds)
2 tablespoons avocado oil
2 teaspoons dried oregano
1/4 cup olive oil
1/4 cup fresh orange juice
1 tablespoon minced shallots
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange peel
2 teaspoons honey
8 cups packed arugula leaves, washed well and spun dry
2 ripe peaches, pits removed, cut into bite-sized chunks
In a medium bowl, whisk orange juice, zest, shallots, vinegar, honey, and lemon juice. Gradually whisk in olive oil. Taste and season with salt and pepper. Add peaches and set aside until ready to use.
Brush the chicken with avocado oil, season generously with salt, pepper, and dried oregano. Preheat the grill to high and oil the grates. Grill the chicken, covered, for 5 minutes on each side, or until the chicken is cooked through. Transfer chicken to cutting board and rest before slicing.
In a large salad bowl, toss arugula and peaches with just enough vinaigrette to coat. Season arugula with salt and pepper and toss again. Divide evenly between 4 plates. Slice the chicken on the diagonal into 1/4-inch-thick pieces. Top each salad with one fourth of the chicken and serve with extra dressing on the side.
Equipment List:
medium and large mixing bowl
griller
stainless steel grater
A Small Favor for Big Flavors!“I’ve included links to a few of my favorite tools and ingredients from Amazon to help you along the way. If you use the links, I’ll earn a small commission—at no extra cost to you! It’s a sweet way to support my kitchen adventures, and I’ll keep bringing you more tasty recipes!" - Chef Stacy
🐟 Dinner just got a little more elegant. Join Chef Stacy Live on Zoom for Red Snapper en Papillote with Orange Beurre Blanc! Restaurant-quality doesn't have to mean restaurant-difficult. In this class, she’'ll show you one of her favorite French techniques: en papillote, or "cooked in parchment." We'll create perfectly tender fish steamed with fresh vegetables, citrus, herbs, and wine for an elegant meal that's as easy to make as it is impressive to serve.
🍽 On the Menu
🐟 Red Snapper en Papillote with Orange, Asparagus & Potatoes
🍊 Orange Beurre Blanc
🍓 Cheesecake Mousse with Balsamic Berries
Highlighted Tool of the Week
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“These are items I use and love. If you make a purchase after clicking on the links, I’ll earn some grocery money which I promise to use to make even more recipe content. You do not pay a higher price. Thank you for your support!” - Chef Stacy