A delicious and healthy summery salad with grilled chicken and grilled peaches on a bed of arugula and fresh herbs, with a honey-Dijon dressing. Naturally gluten free and paleo.
Preheat a grill pan over medium-high heat. Or your grill if you have one.
Once pan or grill is hot, add chicken breasts, cooking 7-8 minutes per side without moving them, or until cooked through and tender. Set aside to cool, then slice into ½ inch pieces.
Then, to the same grill pan (or grill if using), add peach slices, cooking 1-2 minutes each side or until charred and softened, but not mushy. Set aside to cool.
To make dressing: add all ingredients to a jar and shake well until thick & combined.
In a large serving bowl, add arugula, herbs, almond, a pinch of flaky sea salt and ground pepper.
Add chicken and peach slices. Add a drizzle of dressing and toss well to coat. Season with flaky sea salt and freshly ground pepper. Serve immediately.
Grilled Chicken and Peach Salad https://www.notenoughcinnamon.com/grilled-chicken-and-peach-salad/