Summer Grilled Chicken and Peach Salad

This is one of my favorite salads and because I only eat it in the summer, it evokes such wonderful summer feelings and tastes. I saw the recipe in Self Magazine years ago as part of one of their 'get in shape for summer plans'. I've adapted it over time and now think it's as perfect as a summer salad gets! Please note, it's best served al fresco on a hot summer day for lunch.

Grilled Chicken and Peach Salad

from Self Magazine - adapted for two

Salad Ingredients:

6ish boneless, skinless check strips (or use rotisserie chicken to make it even easier as I sometimes do)
2 peaches, halved and pitted
olive oil or olive oil cooking spray
4 cups of arugula
1 ear of corn, cut off the cob
drizzle of dressing (below)
fresh mozzarella pearls

Dressing:

1 tbsp dijon mustard
1 tbsp white balsamic vinegar
1 tbsp extra-virgin olive oil
salt and pepper to taste

Preparation:

Heat grill on high. Season chicken with salt and pepper, Grill chicken, turning once, until it reaches an internal temperature of 165˚, 5 to 8 minutes each side. Transfer chicken to a cutting board and roughly chop. Alternatively, cut a few pieces of rotisserie chicken.

Drizzle or spray peaches with olive oil; place skin side up on grill; grill, turning once, until juicy but not mushy, 2 to 4 minutes per side. In a lidded jar, combine all dressing ingredients and shake. Assemble arugula, chicken, peaches, and corn on plates and drizzle with dressing. Top with a few fresh mozzarella pearls.