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Salad with chicken, peaches, mozzarella and arugula

Chicken, Peach, Mozzarella, and Arugula Salad

A summer salad of fruit, meat, and cheese with a wonderful dressing. I spotted this one in a cooking magazine, and since I happened to have everything on hand, I made it right away. Each ingredient is tasty on its own, but together they're a real treat.

Maria

Recipe author

Salad with chicken, peaches, mozzarella and arugula

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Composition / ingredients

Servings:

Chicken fillet

250

Mozzarella (mini balls)

100

Arugula

Berries

Peaches

Olive oil

Ground black pepper

Salt

Olive oil

Ground black pepper (a pinch)

Balsamic vinegar

Lemon juice

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 41 % 11 g

Fats 37 % 10 g

Carbohydrates 22 % 6 g

152 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

Gather your ingredients. For this chicken, peach, mozzarella, and arugula salad you'll need: chicken fillet, a bunch of arugula, ripe peaches, a handful of berries (I used raspberries, gooseberries, and a few sweet cherries), mozzarella, salt and ground black pepper, and olive oil for cooking the chicken.
Step 2:

Rinse the chicken, pat it dry, and cut it into medium slices. Season with salt and pepper (I also added a little paprika for color).
Step 3:

Cook the chicken in a skillet with olive oil until golden brown.
Step 4:

Wash and dry the berries. Remove the stems, and pit the cherries.
Step 5:

Wash the peaches, dry them, and cut them into thin slices.
Step 6:

Wash and dry the arugula.
Step 7:

Make the dressing. You'll need: olive oil, lemon juice, balsamic vinegar, ground black pepper, and salt.
Step 8:

Whisk together the olive oil, balsamic vinegar, and lemon juice until smooth. Add the ground pepper and salt and whisk again.
Step 9:

Arrange the arugula, mozzarella balls, chicken, and sliced peaches on a platter, then scatter the berries over the top. Drizzle with the dressing and serve. Enjoy!

Instead of balsamic vinegar, you can use a balsamic glaze for a thicker, more aromatic dressing. You can also skip pan-cooking the chicken and instead rub it with spices and roast it whole in the oven. Beyond arugula, any salad greens or a pre-mixed blend will work. Arugula is a peppery green that's the base for all sorts of delicious, healthy, and interesting salads — and it makes them look beautiful, too. It pairs wonderfully with fruit and berries, as this salad shows. Hard to believe this leafy green was once considered a weed; now you'd be hard-pressed to find a café or restaurant without an arugula salad on the menu.