A perfect light and refreshing summer salad, this Peach and Pistachio Salad with Grilled Chicken is loaded with flavor, healthy fats and protein, and topped with the most delicious honey lemon vinaigrette. It only requires 10 ingredients and is paleo, gluten free, dairy free, and low carb!
Marinate chicken in 1/4 cup lemon juice and season liberally with salt and pepper and let sit for 30 minutes or as long as overnight. After it is done marinating, light grill to medium-high heat. Once hot, grill chicken for 20-25 minutes until cooked through.
While chicken cooks, make the dressing by whisking everything together. Toss the arugula, peaches, and pistachios with the dressing. Top with grilled chicken and enjoy!