The combination of arugula, peaches, tomato, bulgur, along with the chicken is amazing. You can substitute bulgur with quinoa or whole-wheat couscous.

Serves: 4
Preparation time: 10 minutes
Cooking time: 18 minutes

Ingredients:

• 4 cups packed arugula
• 2 cups fresh peaches, sliced
• 2 cups cherry tomatoes, halved
• 2/3 cup bulgur
• 1 1/3 cups water
• 1 pound chicken breasts cutlet
• 3 tablespoons extra virgin olive oil
• 1 tablespoon white vinegar
• 1 teaspoon honey
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Cooking spray

Directions:

• In a small saucepan, combine bulgur and water and bring it to a boil over high heat.
• Reduce heat to low, cover, and simmer for 10 minutes.
• Drain and rinse under cold water, then again drain well.
• Transfer to a paper towel and let it dry.
• Meanwhile, grease a grill pan with cooking spray and heat over high.
• Season chicken with ½ teaspoon salt and pepper and grill chicken for 7 to 8 minutes or until done, turning occasionally.
• Transfer grilled chicken to a cutting board and allow it to cool for 3 minutes then slice against the grain into strips.
• Now combine arugula, peaches, tomatoes, and bulgur in a large mixing bowl.
• Stir in oil, vinegar, honey, and remaining ½ teaspoon salt until coated.
• Divide salad among 4 serving plates and top each plate evenly with chicken strips.