This grilled chicken, peach, and arugula salad recipe includes a homemade shallot vinaigrette for a simply delicious summer salad to enjoy all season.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Whisk ¼ cup olive oil, balsamic vinegar, shallot, Dijon mustard, and ½ teaspoon salt together in a bowl. Set vinaigrette aside.
Brush 1 teaspoon olive oil onto cut-sides of peaches.
Cook peaches on the preheated grill, cut-sides down, until heated through, about 4 minutes. Transfer peaches to a plate.
Brush remaining 2 teaspoons olive oil onto both sides of chicken breasts; season with salt.
Cook chicken on the preheated grill until no longer pink in centers, about 4 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
Slice chicken into thin pieces; cut peaches into ½-inch thick pieces.
Toss arugula with shallot vinaigrette in a bowl to coat; divide arugula among plates. Top with peaches and chicken.