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Grilled Chicken & Peaches with Prosciutto Arugula Salad

Grilled chicken and peaches take center stage in this delightful dish, complemented by a refreshing arugula salad, creamy burrata cheese and delicate prosciutto. With its vibrant colors and flavors, this recipe is a perfect addition to your summer gatherings, impressing both with its visual appeal and effortless preparation.

Servings 4
Prep Time: 10
Cook Time: 20
Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins


  • Grilled Chicken Breasts and Grilled Peaches
  • 3 Just Bare Boneless Skinless Chicken Breasts
  • 4 peaches, cored and sliced into large chunks
  • 4 tbsp Olive oil
  • 2 tsp fresh oregano
  • 2 tsp fresh thyme
  • kosher salt and freshly cracked black pepper to taste
  • Arugula Salad
    • 6 oz fresh arugula
    • 1 red onion, thinly sliced
    • kosher salt and freshly cracked black pepper to taste
    • 4-6 slices of sliced prosciutto
    • 2-3 balls of fresh burrata, sliced into quarters
    • 1/2 cup toasted walnuts
    • 2 oz shaved Parmesan + extra for garnish
  • Creamy Maple Balsamic Dressing
    • ½ cup balsamic vinegar
    • ½ cup olive oil
    • 2 tbsp mayonnaise
    • 1 tbsp Dijon mustard
    • kosher salt and freshly cracked black pepper to taste

Nutrition Facts

Servings 4

Amount Per Serving
% Daily Value*

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


Grilled Chicken and Peaches:

  1. Preheat your grill to medium-high heat.
  2. Season the chicken breasts with salt, pepper, and herbs. Drizzle with 2 tablespoons of olive oil and rub it in to coat evenly.
  1. Coat the peach halves with 2 tablespoons of olive oil.
  2. Place the chicken breasts and peach halves on the preheated grill. Cook the chicken for about 6-8 minutes per side or until it reaches an internal temperature of 165°F and is cooked through. Grill the peaches for about 3-4 minutes per side or until they are lightly charred and tender.
  1. Remove the chicken and peaches from the grill and let them rest for a few minutes.
  2. Once the chicken has rested, slice it on a bias and serve with the salad.


Creamy Maple Balsamic Dressing:

  1. In a mason jar or small bowl, combine all dressing ingredients. Cover with a lid and shake vigorously or whisk until emulsified. Set aside for the salad.


Arugula Salad:

  1. In a large bowl, combine the arugula, red onion, salt, and black pepper to taste.
  2. Toss the salad with 3-4 tablespoons of the creamy maple balsamic dressing until evenly combined.
  1. Plate the salad on a large serving platter.
  2. Arrange the prosciutto, fresh burrata, grilled peaches, and sliced grilled chicken on top of the greens.
  1. Finish by topping the salad with additional dressing, shaved Parmesan cheese, and toasted walnuts.
  1. Serve and enjoy!