Grilled Peach and Chicken Salad

 This time of year peaches are amazingly juicy. They become even more sweet and juicy when grilled. The bitterness of the arugula in this salad balances out the sweetness of the peaches. This is a great light summertime meal perfect for lunch or a quick dinner. 

Directions:

Season chicken breasts generously with sea salt and pepper. Heat grill to medium heat. Grill breasts for about 8-10 minutes on each side depending on thickness. 

While chicken is cooking mix mustard, vinegar, olive oil and water in a large bowl using a whisk. Cut peaches in half and remove the pits. Use coconut oil to coat peaches for grilling. 

Place peaches on grill for about 3 minutes on each side, until soft, but not mushy. 

When chicken is done let sit while mixing arugula in large bowl to coat in vinegar mixture. 
Cut chicken into strips and peaches into wedges. Plate arugula, chicken and peaches and toss as desired. 

Ingredients:

- 4 chicken breasts

- 5 ounces arugula

- 3 yellow peaches

- 1 Tbsp ground mustard (should be thick and grainy)

- 1 Tbsp white balsamic vinegar

-1 Tbsp olive oil

- 1 Tbsp water

- Sea salt

- Pepper