Grilled Chicken Peach Arugula Salad

Get your outdoor grill ready for a medium-high heat setting and give the metal grates a light coating of oil to prevent sticking.

To make the sauce, combine 4 tablespoons of olive oil, balsamic vinegar, finely chopped shallot, Dijon mustard, and 1/2 teaspoon of salt in a bowl and mix until everything is fully incorporated.

Rub 1 teaspoon of olive oil onto the cut side of peaches, making sure they're evenly coated.

Place the peaches on the grill with their cut sides facing down and cook for about 4 minutes, or until they're heated through. Remove them from the grill and set them aside on a plate.

Give the remaining olive oil a good brush onto both sides of your chicken breasts and sprinkle with some salt.

Cook the chicken on the preheated grill for about 4 minutes per side, or until it's no longer pink in the center. Use a food thermometer to check that the internal temperature reaches at least 165 degrees F (74 degrees C). Slice the cooked chicken into thin strips and cut the peaches into 1/2-inch thick pieces.

Mix arugula with the prepared sauce in a bowl and divide it evenly among your plates. Top each plate with some of the arugula, then add slices of chicken and pieces of peaches.