Ingredients
1 Bag Baby Arugula
7 Slices of Bacon (cooked and chopped)
2 Peaches, pitted and cut in quarters
1/4 c Blue Cheese crumbles
3 Chicken Breast Halves (skinless, boneless)
PECANS:
1/2 c Pecans Halves
1 tsp Maple Sugar
1/4 tsp Fresh Ground Black Pepper
DRESSING/GLAZE:
1/4 c Real Maple Syrup
1/4 c Balsamic Vinegar
1 TBSP Olive Oil
Salt and Pepper to taste
Preparation
Cook bacon (can be done ahead of time) and chop Add pecan halves to skillet on med/high heat with maple sugar and black pepper, cook until gooey Mix dressing/glaze ingredients Rub peaches with dressing/glaze and grill until somewhat soft (go with preference) Rub chicken with dressing/glaze and grill until cooked through (remember not to double dip when working with chicken!! This will be your salad dressing too) Mix arugula with dressing (to taste) Add bacon, blue and and pecans, mix again and plate Slice chicken breast, or cut into bite size pieces - place on top of salad Add grilled peaches around the plate
