• 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!