Grilled Chicken with Peach, Arugula & Quinoa Salad!
Part of my Summer Workouts & Lite Recipe Series
One of my absolute favorite meals during summer, is a big fresh salad that has enough to it that you aren’t left freaking starving – yet lite enough that it leaves you feeling energized, happy and well….. good!
This is one of those salads! Aside from the usual suspects – fresh greens & cherry tomatoes, it gets an extra stick-to-your-ribs kick with Quinoa (protein + potent plant antioxidants), Grilled Chicken, Summer Peaches and just a smidge of Goat Cheese & Toasted Walnuts for a little decadence!
Have it for Lunch or a Lite Summer Dinner Outside!
You know what I always say…. You’re the boss of YOU! Have it for lunch or a light dinner – there are no food-cops in our world – right?! I generally like it for dinner. Especially during the summer when it’s really freaking warm out – the last thing I want is a hot, heavy dinner. Plus, I find that I sleep better going lighter in the evening.
Oliver and I like to sit outside on the deck for dinner, listen to music, watch the sunset & just chill. He does like this salad – but he not-so-jokingly calls it a “Ladies Dinner.” So just a heads up for the man in your life – it probably will not be enough for him. ;-).
Grill the Peaches or Just Slice ’em
Since I already had the grill pan out for the chicken, I grilled the peach slices too – but you don’t have to. They’ll work just as well sliced & tossed in the dressing. If you DO want to give them a quick grill – just toss with a little olive oil, then grill each side about 1-2 minutes each.
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Grilled Chicken w/ Peach, Arugula & Quinoa | SUMMER SALAD!
Ingredients
- 1 cup Quinoa, cooked according to box instructions
- 10 Chicken cutlets (5oz chicken per person, or as you please)
- 4 cups arugula
- 1½ cups cherry tomatoes, halved
- 2 peaches, sliced
- 1 oz goat cheese
- 12 walnuts, toasted
- 3 tbsp 3 TB olive oil
- 2 tbsp 2 TB balsamic vinegar or rice vinegar
- Salt & pepper
Instructions
- Make Quinoa according to box instructions & set aside. TIP: I usually make a big batch of quinoa at the beginning of the week, to easily throw into salads like this one – or have with fish & veggies during the week. Time saver!
- Heat a grill pan to medium-high, spray with cooking oil.
- Sprinkle chicken with kosher salt & pepper (both sides!). If using full-sized chicken breasts, you may want to pound them with a meat mallet to 1/2″ thick. This makes them more tender & will cook evenly.
- Grill chicken until no longer pink inside – about 3-4 minutes each side, depending on thickness. Set aside and let rest as you assemble the salad.
Make Dressing
- In a small mixing bowl, whisk together the olive oil, vinegar, salt & pepper. Set aside.
Combine
- In a large mixing bowl, combine Quinoa, Arugula, Tomatoes & Peaches. Pour dressing over the top, tossing to coat. Slice chicken on the diagonal.
Assemble
- Divide salad mixture evenly between 2 plates.
- Add goat cheese & walnuts evenly between 2 plates. (I add the goat cheese & walnuts separately, to make sure one plate doesn’t accidentally end up with all the good stuff ;-).
- Slice Chicken on the diagonal & top each salad with the grilled sliced chicken. Serve and enjoy!
