Wednesday, September 9, 2009
Monday, September 7, 2009
4 6 oz. chicken breasts
good olive oil
salt and pepper
2 medium red onions, sliced into thick rounds
2-3 peaches, diced
1 bunch arugula (4 cups)
candied walnuts (optional)
balsamic vinaigrette dressing
Put chicken breasts in a bag with a few tablespoons of olive oil and about 1/2 tsp. to 1 tsp. each of salt and pepper. Let it sit while the grill is heating up. Grill chicken and onions until chicken is cooked through and the onions are tender.
Toss the arugula with the peaches, blue cheese, and walnuts with the dressing. Serve with onions and chicken.
Homemade Balsamic Vinaigrette (adapted from Everday Food)
3/4 cup olive oil
1/8 cup white wine vinegar
1/8 cup balsamic vinegar (can use all balsamic but I like to cut the bite a little)
salt and pepper to taste
Shake all together in a jar with a tight-fitting lid or whisk in medium bowl.