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