1. •6-ounce boneless, skinless chicken breasts
   

2. •2 tablespoons plus 1 teaspoon olive oil, kosher salt and black pepper
   

3. •2 medium red onions, sliced into 1/2-inch-thick rounds
   

4. •3 peaches, cut into wedges
   

5. •1 bunch arugula (about 4 cups)
   

6. •2 tablespoons balsamic vinegar
   

7. •2 ounces blue cheese (or goat cheese for dairy-free), broken into pieces
   

Heat grill to medium-high.  Brush chicken with 1 teaspoon of the olive oil and season with 1/2 teaspoon each salt and pepper.  In a bowl, toss onions and peaches, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper.

Grill the chicken and onions until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side.  Grill the peaches until charred, 2 minutes per side.

Toss the arugula with the onions, peaches, vinegar and remaining oil.  Top with the cheese and serve with the chicken.