Grilled Chicken and Peach Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish can help protect your pair: The phenolic acids in peaches destroyed estrogen-independent breast cancer cells in one university study. Ingredients:
1 pound boneless, skinless chicken breasts |
1/2 teaspoon salt (preferably kosher) |
1/4 teaspoon freshly ground black pepper |
olive oil cooking spray |
1 pound peaches (3 or 4 small), halved and pitted |
1 tablespoon whole-grain mustard |
1 tablespoon white balsamic vinegar |
1 tablespoon extra-virgin olive oil |
8 cups baby arugula (10-ounce package) |
Directions:
1. Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 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.
2. Per serving: 237 calories, 8 g fat, 1 g saturated, 16 g carbohydrates, 3 g fiber, 27 g protein Nutritional analysis provided by Self
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