# What You'll Need:
→ Salad Components
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
→ Marinade
07 - 2 tablespoons olive oil
08 - 1 tablespoon lemon juice
09 - 1 garlic clove, minced
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
→ Balsamic Drizzle
12 - 1/3 cup balsamic vinegar
13 - 2 teaspoons honey
# How to Make It:
01 - Preheat grill or grill pan to medium-high heat. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Coat chicken breasts thoroughly with marinade and allow to sit for 10 minutes.
02 - Place marinated chicken breasts on preheated grill. Cook for 5-6 minutes per side until fully cooked and juices run clear. Transfer to a clean plate and rest for 3-5 minutes, then slice thinly against the grain.
03 - While chicken is cooking, lightly brush peach slices with olive oil. Grill for 1-2 minutes per side until grill marks appear and peaches soften slightly. Remove from heat and set aside.
04 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer for 5-7 minutes, stirring occasionally, until thickened into a syrupy glaze. Allow to cool slightly before serving.
05 - Arrange fresh arugula on a large serving platter or individual plates. Layer with sliced grilled chicken, grilled peach slices, thinly sliced red onion, crumbled feta cheese, and toasted pecans.
06 - Drizzle balsamic reduction evenly over salad immediately before serving. Serve while chicken is still warm.
