|4||PERDUE® HARVESTLAND® Grilled Chicken Breast Strips, Fully Cooked, 2.50 lbs.|
|2||tablespoons olive oil|
|3||tablespoons balsamic vinegar|
|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|
|1/2||cup crumbled feta cheese|
|1/4||cup plain, fat-free Greek yogurt|
|1/4||cup olive oil|
|3||tablespoons red wine vinegar|
|2||tablespoons lemon juice|
|1||small clove garlic, minced|
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.
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.
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.
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.
Tips Try adding strips of thinly sliced prosciutto to the salad.
Save a few calories by using light feta to make the dressing.