For the Salad

2 boneless skinless chicken breasts – Lean protein that makes the salad filling and satisfying.

2 ripe peaches, halved and pitted – Become sweet and slightly caramelized after grilling.

6 cups mixed salad greens – A combination of spinach, arugula, and spring mix works wonderfully.

½ cup crumbled feta cheese – Adds creamy, tangy flavor.

¼ cup sliced red onion – Provides a mild sharpness and color.

⅓ cup toasted pecans or walnuts – Adds crunch and nutty richness.

½ avocado, sliced (optional) – Makes the salad even creamier.

Olive oil – For brushing the chicken and peaches before grilling.

Salt and black pepper – Enhances all the flavors.

For the Honey Vinaigrette

3 tablespoons olive oil – The base of the dressing.

1½ tablespoons honey – Adds natural sweetness.

1 tablespoon Dijon mustard – Creates a creamy, tangy dressing.

2 tablespoons apple cider vinegar – Provides bright acidity.

1 teaspoon lemon juice – Adds freshness.

1 small garlic clove, minced – Gives extra flavor.

Salt and freshly ground black pepper – To taste.