1 5 oz package (small clamshell) spring mix greens (approximately 6 handfuls)
2 to 4 tablespoons spice rub (I used a chili powder based version)
Optional toppings: feta cheese, avocado, chopped chives or fresh herbs like basil
Balsamic Vinaigrette
1½ tablespoons cold-pressed olive oil
1½ tablespoons balsamic vinegar
1½ teaspoons maple syrup
1½ teaspoons stone ground mustard
DIRECTIONS:
Preheat the BBQ. Rub the spice mix all over each piece of chicken to coat it. I like to put the chicken side by side on a plate then generously sprinkle the spices over and use my fingers to spread it around evenly before flipping the chicken over and repeating on the second side.
Place the chicken on the grill over direct heat and turn it down to medium for 7 minutes. Place the peaches on a top rack if available (if not don't put them on the grill until turning the chicken and flip them a couple minutes in). Flip the chicken and peaches after 7 minutes then leave for a final 7 minutes, for a total of 14 minutes or so. Check the plumpest piece to make sure it's cooked all the way through and no pink remains. Let them sit and cool for a couple minutes before slicing them.
Meanwhile, cook the bacon inside on a skillet over medium high heat until it reaches desired crispiness. Place it on paper towel to drain excess oil and set aside to cool for a couple minutes before breaking the rashers into small pieces.
Mix the vinaigrette ingredients together until emulsified. A small blender works well for this or do it by hand by whisking all the ingredients except the oil in a bowl then continue to whisk while pouring the oil in slowly.
Once the peaches, chicken and bacon are ready toss the greens in the vinaigrette and distribute it onto individual plates. Add the other ingredients and any desired toppings.
Recipe by Love from the Land at https://www.lovefromtheland.com/grilled-peach-chicken-salad/