For the BBQ sauce:
1 ½ teaspoons (7.4 ml) olive oil, plus more for brushing grill grates
½ small yellow onion, minced
2 medium peaches, peeled, pitted and chopped
¾ cup (177.4 mL) sugar-free ketchup
¼ cup (59.1 mL) apple cider vinegar
¼ cup (59.1 mL) Splenda® Monk Fruit Granulated Sweetener
1 ½ teaspoons (7.4 ml) Worcestershire sauce
¼ teaspoon (1.2 ml) kosher salt
½ teaspoon (2.5 ml) garlic powder
1 pound thin-sliced chicken breasts, boneless, skinless
For the salad:
1 small peach, halved and pitted
2 tablespoons (29.6 mL) olive oil
½ small lemon, juiced
2 teaspoons (9.9 ml) Splenda® Monk Fruit Granulated Sweetener
⅛ teaspoon (0.6 ml) kosher salt
⅛ teaspoon (0.6 ml) freshly ground black pepper
4 cups (946 mL) packed baby arugula
¼ small red onion, sliced