Grilled Peach and Chicken Salad

Grilled Peach and Chicken SaladFresh fruit, arugula, Bibb lettuce, salted cashews, and a delectable honey-lime vinaigrette make Grilled Peach and Chicken Salad irresistible.

Grilled Peach and Chicken Salad
Makes about 4 servings
  • Salad:
  • 4 fresh peaches, peeled, halved, and pitted
  • 2 tablespoons vegetable oil, divided
  • 4 boneless skinless chicken breasts
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ (5-ounce) bag fresh arugula
  • 1 head Bibb lettuce, separated into leaves
  • ½ cup roasted salted cashews, chopped
  • Dressing:
  • ½ cup honey
  • ⅓ cup fresh lime juice
  • 1 teaspoon distilled white vinegar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper
  • 2 tablespoons extra-virgin olive oil
  • Lime wedges, to serve
  1. Spray grill rack with nonflammable cooking spray. Preheat grill to medium heat (300° to 350°).
  2. For salad: Brush peaches with 1 tablespoon oil. Cook until grill marks form, about 2 minutes per side. Remove from grill. Increase heat to medium-high (350° to 400°). Brush chicken with remaining 1 tablespoon oil; sprinkle with salt and pepper. Cook until a meat thermometer inserted in thickest portion registers 165°, about 5 minutes per side. Let rest on a cutting board for 5 minutes.
  3. Cut chicken into ½-inch-thick slices. Arrange arugula, lettuce, peaches, and chicken on a serving platter. Sprinkle with cashews.
  4. For dressing: In a medium bowl, whisk together honey, lime juice, vinegar, salt, ginger, black pepper, and red pepper. Slowly whisk in oil. Drizzle desired amount of dressing over salad. Serve with lime wedges. Store any remaining dressing in refrigerator for up to 2 days.

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