Peach Basil Grilled Chicken Salad

Ingredients

• 4 boneless skinless chicken breasts
• 6 tbsp Peach Basil White Balsamic, divided
• 6 tbsp olive oil, divided
• 2 tsp Dijon mustard
• 1.5 tsp salt, divided
• 1/2 tsp black pepper
• 2 ripe peaches, sliced into wedges
• 8 cups mixed greens or arugula
• 1/2 cup crumbled goat cheese or feta
• 1/3 cup toasted pecans, roughly chopped
• 1/2 cup fresh basil leaves, torn

Let’s make it

1. Whisk 3 tbsp Peach Basil White Balsamic with 2 tbsp olive oil, 1 tsp salt and the pepper. Pour over the chicken and marinate 30 minutes.
2. For the vinaigrette, whisk the remaining 3 tbsp Peach Basil White Balsamic with the Dijon and 1/2 tsp salt, then stream in the remaining 4 tbsp olive oil until it thickens.
3. Heat a grill or grill pan to medium-high. Grill the chicken 6-7 minutes per side until it reaches 165F, then rest 5 minutes and slice.
4. Grill the peach wedges cut side down for 1-2 minutes per side, just long enough to mark them.
5. Toss the greens with about half the vinaigrette and spread on a platter.
6. Top with the sliced chicken, grilled peaches, cheese, pecans and basil, and spoon over the rest of the vinaigrette.