Ingredients:

• 3 boneless, skinless chicken breast halves
• 2 large peaches, peeled and chopped
• ½ cup shredded carrots
• 1 cup shredded cabbage (Napa, red, green, or substitute broccoli slaw)
• 4 large Bibb lettuce leaves
• 2 tablespoons crumbled goat cheese
• 2 tablespoons chopped walnuts, toasted

Dressing

• ¼ cup cider vinegar
• ¼ cup Fayrouz Peach
• 2 tablespoons extra virgin olive oil
• 1 teaspoon lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon minced shallots
• 1 tablespoon fresh chopped basil
• 1 teaspoon honey
• ¼ teaspoon salt
• ½ teaspoon pepper

Directions:

1. Heat grill pan or grill to medium-high heat.
2. Spray the pan or grill with cooking spray, and place the chicken on it. Grill 5 to 6 minutes on each side until done.
3. Shred or chop the chicken and add it to the mixing bowl along with peaches, carrots, and cabbage.
4. Place the dressing ingredients in a separate mixing bowl; whisk to combine.
5. Pour the dressing over the chicken mixture and toss gently.
6. Arrange one leaf of Bibb lettuce on each plate. Divide the peachy chicken salad among the four plates.
7. Garnish with goat cheese and toasted walnuts. Serve immediately.