Grilled Chicken Salad with Peaches

Serves 4

Chicken Marinade:
3 Tbsp. olive oil
2 Tbsp. dry white wine
2 Tbsp. orange juice
2 Tbsp. fresh basil, chopped
1 garlic clove, chopped coarsely
4 boneless chicken breast halves
kosher or sea salt
freshly ground pepper

Mix first 5 ingredients in sealable, plastic bag, add chicken breasts, place flat in glass dish, and refrigerate for at least 1 hour.  Salt and pepper chicken just before grilling.

Salad: 
3 Tbsp. extra virgin olive oil
2 green onions, minced
1 shallot, finely chopped
1½ Tbsp. rice vinegar
1 tsp. honey-Dijon mustard
Salt and pepper to taste
2 peaches, peeled and diced
1 avocado, peeled and diced
½ cup of radicchio, thinly sliced
4 cups of butter lettuce, or mixed baby greens
½ cup almonds, thinly sliced, toasted
2 tsp. fresh mint leaves

In a bowl, whisk olive oil, onions, shallot, rice vinegar, mustard, salt and pepper together.  Fold into dressing the peaches, avocado and radicchio.  Set aside.

Prepare BBQ.  Grill chicken until cooked through.  When chicken is done, cut crosswise into thin slices.

Add salad greens to bowl, mix in peach dressing, toss gently.  Divide onto 4 plates, place sliced chicken on top, sprinkle with almonds and garnish with mint leaves.

Pair with Emeila's Cuvee Chardonnay.