Blackened Chicken and Grilled Peach Salad

Summer's fruitful bounty is at it's peak and I just can't get enough of all the fresh fruits and vegetables! I stocked up on some local peaches and instead of making jam or a pie I put them in a salad, a "Black and Orange" salad if you will. (go Orioles!) I decided to grill the peaches to enhance the natural sweetness they have and pair it grilled blackened chicken, salty bacon and creamy gorgonzola cheese. I gave this salad to my mom and she said it was her favorite thing I've cooked in a while. Our culinary pallets are pretty different so for her to give the dish a thumbs up is a big compliment and I'll take it! The salad is great for a healthy lunch or dinner but can also be a nice side salad if you omit the chicken. 

Blackened Chicken and Grilled Peach Salad 
4 Peaches, quartered
2 Chicken Breasts
Arugula
4 Ounces Gorgonzola Cheese
4 Pieces of Bacon, cooked and crumbled
Dijon Vinaigrette

Blackening Seasoning 
1 Teaspoon Paprika
1 Teaspoon Black Pepper
1 Teaspoon Chili Powder
1 Teaspoon Kosher Salt
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Dried Oregano
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder


Combine all the blackening seasoning ingredients in a bowl and stir to combine. Season the chicken breasts. You could let this marinate for a few hours if you'd like. I just let it sit while my grill was heating up.

When you're ready to cook the chicken, heat grill to high heat on one side and medium on another. Sear each side of the chicken on the high heat side for 2 minutes. Transfer seared chicken to medium heat side and lower high heat to medium. Cover and cook for 6- 8 minutes on each side. Times will vary depending on the size of the chicken breasts. You'll want the internal temperature to be 165 degrees. When done, Remove from grill let the chicken rest so the juices can redistribute. 

Take the quartered peaches and grill over medium heat on each side until grill marks form, about 2-3 minutes. Once the peaches are grilled, set aside. 

To assemble the salad, place 4 large handfuls of the arugula in bowls. Top each with 1 ounce of Gorgonzola cheese, a piece of bacon, crumbled, 4 slices of the grilled peaches and 1/4 of the grilled chicken. Dress with your favorite Dijon Vinaigrette or other dressing.