With inspiration from the classic Spanish cold soup, this salad is packed with fresh flavor and toothsome textures. Of course, we’re bringing the muscle-building protein to the table courtesy of the always-reliable chicken breast, with some peaches for a hint of sweetness to boot.
Tip: When summer is in full swing, forget the supermarket. For superior flavor and nutritional value, source most of your salad ingredients, like tomatoes and greens, from a local farmers’ market. You’ll save some cash, too.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 boneless, skinless chicken breasts (about 6 oz each)</li>
<li> Salt and black pepper</li>
<li>2 peaches, halved and pitted</li>
<li>2 tbsp extra-virgin olive oil</li>
<li>2 tbsp red-wine vinegar</li>
<li>¼ cup fresh basil</li>
<li>1 cucumber</li>
<li>2 cups arugula</li>
<li>1 cup grape tomatoes, halved</li>
<li>1 scallion, sliced</li>
<li>½ cup bocconcini (mozzarella pearls) or torn fresh mozzarella</li>
<li>¼ cup shelled pistachios</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Heat grill to medium-high and grease grill grate. Season chicken with salt and pepper and grill until internal tempera- ture reaches 165°, about 6 minutes per side. Alternatively, cook chicken in a skillet on the stovetop over medium- high heat or in a 400° oven. When cool, thinly slice chicken.</li>
<li>Brush peaches with oil and place on grill, cut-side down. Heat until grill marks appear, about 2 minutes. When cool, slice peaches into wedges.</li>
<li>Whisk together oil, vinegar, 2 tbsp water, basil, and salt to taste.</li>
<li>Shave cucumber into long strips with a vegetable peeler, stopping at the seedy core.</li>
<li>Divide arugula, tomatoes, cucumber, peaches, chicken, scallion, and bocconcini between 2 serving plates or bowls. Drizzle on dressing and scatter on pistachios.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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