Take advantage of summer’s bounty with this mouthwatering salad. Summer is the perfect time to visit your local produce stand or farmer’s market to pick up fresh fruit and vegetables—both of which make a healthy base to build your meals around. Topped with lean grilled chicken, it becomes a dish suitable for dinnertime.
The beauty of this dish is that the grilled peaches will caramelize with heat, intensifying the sweetness to balance the peppery flavor of arugula greens. This dish will not aggravate those with sensitive incontinence urges, but we love serving this bountiful salad to all members of the family! Adjust the portions for your family’s own preferences, by adding a larger portion of protein or by crumbling feta or goat cheese on top for a savory version. Dairy is not recommended for those with incontinence symptoms, so serve it in a dish to pass around, giving others the option to add it.
We think this recipe is perfect for an evening of alfresco dining. Fire up the grill and enjoy a relaxing summer meal on the patio! If you still have room for dessert, try another fresh recipe from our incontinence series.
Grilled Peach & Arugula Salad
Adapted from Epicurious. Serves 3-4.
1 pound boneless, skinless chicken breasts
1/2 teaspoon kosher salt or sea salt
1/4 teaspoon freshly ground black pepper
3 or 4 peaches, halved and pitted
1 tablespoon whole-grain mustard
1 tablespoon white balsamic vinegar
2 tablespoons extra-virgin olive oil
8 cups baby arugula
Fresh herbs, chopped (Parsley, basil, or finely-chopped chives taste best.)
Heat grill on high; set grill rack 4 to 6 inches above heat source.
Rub chicken with olive oil; season with salt and pepper. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a clean cutting board. Let it rest 5 minutes before slicing.
Coat peaches with olive oil; lay peaches skin-side up on grill grates. Grill, turning once, until peaches are juicy but not mushy, 3 to 5 minutes per side. Remove from grill and set aside.
In a bowl, whisk together mustard, vinegar, and oil. Toss arugula greens in this dressing. Divide arugula among 3-4 plates.
Slice chicken and peaches; distribute evenly among plates. Garnish with fresh herbs.