INGREDIENTS
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4 6-ounce boneless, skinless chicken breasts
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2 tablespoons plus 1 teaspoon olive oil
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kosher salt and black pepper
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2 medium red onions, sliced into 1/2-inch-thick rounds
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3 peaches, cut into wedges
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1 bunch arugula, thick stems removed (about 4 cups)
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2 tablespoons balsamic vinegar
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2 ounces blue cheese, broken into pieces