Peach Lacquered Chicken Salad

by Katie of:

1 peach, cut in half and pitted
1/3 c. white balsamic vinegar
1 clove garlic, minced
1/3 c. honey
1/4 t. salt
pinch of black pepper
2 T. extra virgin olive oil
2 T. fresh sliced basil

Puree peach in food processor, skin and all until smooth. Use 1/3 cup of peach puree (reserve the rest for chicken glaze) and mix with all other ingredients except the olive olive oil together with whisk then slowly drizzle in olive oil to emulsify. A dd in julienned basil leaves and stir. Let sit for flavors to meld.

4 boneless skinless chicken breasts or thighs (we love thighs)
4 large peaches
2 avocados, cut into bite sized pieces
1/2 c. shaved Asiago cheese strips
1/2 c. candied spiced nuts
Rest of peach puree from dressing
1/2 c. honey
1 clove garlic
splash of white balsamic vinegar
1/2 t. red pepper flakes

Mix all together well in small saucepan. Over medium heat, heat until bubbles form then simmer until reduced by half. (Will coat the back of a spoon).

Slice remaining 4 peaches in half and pit. Grill chicken as normal, brushing the last 5-6 minutes on each side with glaze.  Dip cut side only of peaches in glaze and place on grill for about 3-4 minutes until they begin to carmelize and soften.  When chicken is done, slice in strips and slice peaces as well. Layer on salad with cheese,avocado and nuts. Drizzle dressing over all.