# Components:
→ Salad Base
01 - 2 boneless, skinless chicken breasts
02 - 2 ripe peaches, pitted and sliced
03 - 6 cups fresh arugula
04 - 1/4 cup crumbled feta cheese
05 - 1/4 cup red onion, thinly sliced
06 - 1/4 cup toasted pecans or walnuts, roughly chopped
→ Chicken Marinade
07 - 2 tablespoons olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 garlic clove, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Balsamic Reduction
12 - 1/3 cup balsamic vinegar
13 - 2 teaspoons honey
# Method:
01 - Preheat grill or grill pan to medium-high heat.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper. Coat chicken breasts evenly with marinade and allow to rest for 10 minutes.
03 - Grill chicken breasts for 5 to 6 minutes per side until fully cooked and juices run clear. Transfer to a cutting board and rest for 5 minutes, then slice thinly against the grain.
04 - Lightly brush peach slices with olive oil. Grill for 1 to 2 minutes per side until grill marks develop and peaches soften slightly.
05 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 to 7 minutes until syrupy. Cool slightly before serving.
06 - Arrange fresh arugula on a large platter or individual plates. Layer with sliced grilled chicken, grilled peach slices, red onion, crumbled feta cheese, and toasted nuts.
07 - Drizzle balsamic reduction over salad immediately before serving.
