Grilled Chicken and Peach Salad

For Step 3 of the ITG Diet Plan

1. Heat grill on high; set grill rack 4 to 6 inches above heat source.
2. Season chicken with salt and pepper; coat with olive oil.
3. Grill chicken, turning once, until it reaches an internal temperature of 165f.
4. 5-8 minutes each side.
5. Transfer chicken to a cutting board.
6. Coat peaches with olive oil; spray skin side up on grill grates; grill, turning once until juicy (not mushy)
7. In a salad bowl, whisk mustard, vinegar, oil, and 1 tbsp water.
8. Toss with arugula.
9. Divide arugula among 4 plates.
10. Slice chicken and peaches; distribute evenly among plates.
11. Credit: Self.com