Warm Grilled Peach and Kale Salad

Ingredients

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• 5 tablespoons olive oil, divided
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• 1 tablespoon balsamic vinegar
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• 1 tablespoon chopped shallot
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• 1 teaspoon Dijon mustard
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• ½ teaspoon salt, or more to taste
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• 4 peaches, halved and pitted
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• 4 skinless, boneless chicken breast halves
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• 8 cups baby arugula
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Instructions

1. 1
   Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2
   For the dressing: Whisk 4 tablespoons olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until well mixed.
3. 3
   Brush 1 teaspoon olive oil onto cut-side of peaches.
4. 4
   Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
5. 5
   Brush remaining oil onto both sides of chicken breasts and season with salt.
6. 6
   Cook chicken on the preheated grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
7. 7
   Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.