Ingredients
- 2 cups fresh arugula
- 1 ripe avocado, sliced
- 2 large peaches, sliced
- 1 pound chicken breast, sliced
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro
Feel free to substitute arugula with spinach if you prefer a milder flavor, or swap peaches for nectarines when they’re in season. The chili powder can be adjusted to suit your heat preferences, adding more if you like a spicier kick, just like my abuela used to do.
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, mix the lime juice, olive oil, chili powder, salt, and pepper. This will be your marinade.
- Place the chicken slices in a shallow dish and coat with the marinade. Let it sit for at least 15 minutes to absorb the flavors.
- While the chicken is marinating, prepare your salad. In a large bowl, combine the arugula, avocado, and peaches.
- Once the grill is hot, cook the chicken for about 6-7 minutes on each side or until cooked through and charred. My dad’s secret was to listen for the sizzle and watch for the perfect grill marks.
- Slice the cooked chicken and add it to the salad bowl. Toss everything gently to combine.
- Sprinkle chopped cilantro over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International