This summery fresh and delicious are guaranteed to find their way into your recipe rotation for the rest of the season. Using ripe, juicy peaches, it's the perfect sweet-salty side dish for any number of grilled or smoked proteins.
5 tablespoons olive oil, divided
2 tablespoons sherry vinegar
1/2 teaspoon freshly ground black pepper, divided
1/8 teaspoon kosher salt, divided
1 1/2 cups sliced fresh peaches (about 2 medium)
1 (12oz) pkg arugula
3 (6oz) skinless, boneless chicken breasts, cut crosswise into 1-inch strips
1 tablespoon chopped fresh chives
1-ounce feta cheese, crumbled (about 1/4 cup)
1/4 cup of blueberries
Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and arugula to vinegar mixture; toss gently to coat.
Sprinkle chicken evenly with the remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl.
Divide the arugula mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and blueberries.
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