Chicken and Grilled Peach Arugula Salad
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Chicken and Grilled Peach Arugula Salad

Chicken and Grilled Peach Arugula Salad

Serves 4 | Prep/Cook Time: 30 Min
  • Calories 345
  • Protein 26g
  • Sodium 422mg
  • Sat.Fat 4g
  • Sugar 12.5g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 345
% Daily Value*
Total Fat 20g 31 %
Saturated Fat 4g 20 %
Cholesterol 78g 26 %
Sodium 422mg 18 %
Total Carbs 19g 6 %
Dietary Fiber 2.5g %
Sugars 12.5g
Protein 26g
Vitamin A 36%
Vitamin C 27%
Calcium 20%
Iron 8%
*Percent Daily Values are based
on a 2,000 calorie diet.

4 PERDUE® HARVESTLAND® Grilled Chicken Breast Strips, Fully Cooked, 2.50 lbs.
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
4 peaches, quartered and pitted
6 cups baby arugula
1/4 cup thinly sliced red onion
1/4 cup dried cranberries
2 tablespoons pumpkin seeds
Feta Dressing:
1/2 cup crumbled feta cheese
1/4 cup plain, fat-free Greek yogurt
1/4 cup buttermilk
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 small clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 Preheat the grill to medium-high; lightly coat the grate with cooking oil. Whisk the oil with the vinegar, salt and pepper. Toss some of the mixture with the peaches. Brush the remaining mixture over the chicken. 
2 Grill chicken for 10 to 15 minutes or until cooked through. Grill the peaches 2 minutes per side or until well-marked. Cool slightly. Thinly slice chicken. 
3 Feta Dressing: Place feta, yogurt, buttermilk, oil, vinegar, lemon juice, garlic, salt and pepper in a blender. Puree until smooth. Dressing can be stored, tightly covered, in the refrigerator for up to 5 days.
4 To assemble salad, arrange a bed of arugula in an even layer on 4 dinner plates. Scatter the peaches, red onion, cranberries and pumpkin seeds over top. Arrange sliced chicken over each salad and drizzle with 3 tablespoons dressing.
5 Tips Try adding strips of thinly sliced prosciutto to the salad. 
6 Save a few calories by using light feta to make the dressing.
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Serves 4