50+ Friends Club Cookbook -- Salads and Dressings --Grilled Chicken, Peach<br>and Red Onion Salad

50+ Friends Club Cookbook
Salads and Dressings

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Grilled Chicken, Peach
and Red Onion Salad

From the Kitchen of:
Source: Woman's World
When sweet, juicy peaches are in season, bring out the grill to make this wonderful tasting salad

4
Boneless, skinless
chicken breast halves, about 1 lb.

2
cloves
Garlic, minced

3
tsp. plus 5 Tbsp.
Olive oil, divided

1
tsp.
Salt, divided

1/2
tsp.
Pepper, divided

1
large
Red onion, cut into 1/4-inch thick slices

2
peaches, about 10 oz.

10
oz.
Arugula, trimmed, about 10 cups loosely packed

3
oz.
Cheddar cheese, shredded, about 3/4 cup

1
Tbsp. plus 2 tsp.
Vinegar, preferably white wine

1
Tbsp. plus 2 tsp.
Dijon mustard

2
tsp.
Chopped fresh or 3/4 tsp. dried thyme

In bowl combine chicken, garlic, 1 tsp. oil, 1/4 tsp. salt and 1/8 tsp. pepper; toss.
Prepare grill for direct heat. Grill chicken 5-7 minutes per side.
Cool 5 minutes; cut diagonally into 1/4-inch thick slices.
Brush onion and peaches with 2 tsp. oil; sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper. Grill 4-5 minutes per side.
Cut onion slices in half crosswise.
Cut peaches into wedges.
In bowl mix arugula, cheese and reserved chicken, onion and peaches.
In another bowl mix vinegar, mustard, thyme and remaining salt and pepper. Slowly whisk in remaining oil until mixture thickens.
Drizzle over salad; toss.
Makes 6 servings.


4	Boneless, skinless	chicken breast halves, about 1 lb.
2	cloves	Garlic, minced
3	tsp. plus 5 Tbsp.	Olive oil, divided
1	tsp.	Salt, divided
1/2	tsp.	Pepper, divided
1	large	Red onion, cut into 1/4-inch thick slices
2		peaches, about 10 oz.
10	oz.	Arugula, trimmed, about 10 cups loosely packed
3	oz.	Cheddar cheese, shredded, about 3/4 cup
1	Tbsp. plus 2 tsp.	Vinegar, preferably white wine
1	Tbsp. plus 2 tsp.	Dijon mustard
2	tsp.	Chopped fresh or 3/4 tsp. dried thyme

50+ Friends Club CookbookSalads and Dressings

Grilled Chicken, Peachand Red Onion Salad

4

Boneless, skinless

chicken breast halves, about 1 lb.

2

cloves

Garlic, minced

3

tsp. plus 5 Tbsp.

Olive oil, divided

1

tsp.

Salt, divided

1/2

tsp.

Pepper, divided

1

large

Red onion, cut into 1/4-inch thick slices

2

peaches, about 10 oz.

10

oz.

Arugula, trimmed, about 10 cups loosely packed

3

oz.

Cheddar cheese, shredded, about 3/4 cup

1

Tbsp. plus 2 tsp.

Vinegar, preferably white wine

1

Tbsp. plus 2 tsp.

Dijon mustard

2

tsp.

Chopped fresh or 3/4 tsp. dried thyme

50+ Friends Club Cookbook
Salads and Dressings

Grilled Chicken, Peach
and Red Onion Salad