1. Take chicken out of the fridge at least 30 minutes before cooking.
2. As cooking time approaches, preheat the grill to medium-high heat and season the chicken with salt and pepper.
3. Grill chicken for 5 to 7 minutes a side, then remove it from the barbecue and let rest, covered in aluminum foil, for 5 to 7 minutes.
4. As the chicken cooks, make the dressing by whisking together the vinegar, garlic, olive oil, mustard, maple syrup, salt, and pepper in a large salad bowl and then place it in the fridge.
5. While the chicken rests, remove the salad bowl from the fridge and add in the arugula, peaches, blueberries, and feta—tossing everything together.
6. Once the chicken has rested, slice it into bite-sized pieces and toss them into the salad bowl, along with everything else.
7. Once the salad is all combined, divide it, serve it, and enjoy it!
