grilled chicken and peach salad.
This here’s a salad that’s frugal in the calories and cost department. The perfect summery salad to eat after you getting your fix of cherry chocolate chip ice cream from earlier this week.
Peaches! In season…often on sale…and so tasty these days.
Throw ‘em on the grill with some chicken, then toss on top of arugula and BAM!…You’re back on the wagon.
Grilled Chicken and Peach Salad
(serves 4)
What You’ll Need:
1 pound boneless, skinless chicken breast
salt and pepper
Olive oil cooking spray
1 pound peaches (3 or 4 small), halved and pitted
1 tablespoon dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
8 cups baby arugula
Instructions
Heat grill on medium-high. Season chicken with salt and pepper and coat with cooking spray. Grill chicken, turning once, about 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side.
In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.
TOTAL: $5.22 or $1.31 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
Nutrition:
249 calories per serving
10 grams of fat
13 carbs
27 grams protein
3 grams fiber
Looks delicious. Having fruit with salads must be a massive summer thing because it;s everywhere. I’ll have to try it.
Gosh, Kelly, this looks great! Can I use arugula instead of spinach? I have some that will go bad if I don’t use it.
I imagine spinach and arugula would both be great! The recipe calls for arugula, but either should be excellent and healthy!