Grilled Chicken Salad

Instructions

Marinate the Chicken
Pat chicken dry and season with salt and pepper to taste.
Whisk together 1 Tbsp olive oil, the juice of 1 lime, and a bit of salt and pepper.
Place the chicken on a flat dish, and pour mixture over chicken, flipping to coat evenly.
Allow to marinate for at least 10 minutes turning occasionally.

If using the grill, oil grates and pre-heat to medium high.

Prepare Your Ingredients
Wash and dry your produce.
Peel, pit, and medium dice the peach.
Place cabbage and peach in a large salad bowl along with the spring mix.
Roughly chop the pecans.

Make Dressing
Mince 1 garlic clove and place in a small bowl.
Add 2 Tbsp olive oil, sherry wine vinegar, and honey to the bowl with the garlic.
Whisk until well blended and season with salt and pepper to taste.

Cook the chicken
--Grill: Grill chicken until cooked through, about 3-5 minutes per side.
Transfer to work surface, and let rest for 5 minutes.
Cut crosswise into thin slices.

--Stove: Heat a pan with ½ Tbsp. olive oil over medium-high heat.
When hot, add chicken and cook 4-5 minutes per side, or until cooked through (add a little oil if pan dries).
Remove from pan, and let rest for 5 minutes.
Cut crosswise into thin slices.

Plating
Dice the avocado and add to the salad.
Add the dressing to your salad bowl, and toss everything together.
Divide the salad between your plates.
Sprinkle with chopped pecans.
Place chicken slices on top, and enjoy!