Grilled Chicken Spinach Salad With Habanero-Peach Vinaigrette

• For the Habanero Peach Vinaigrette dressing:
• 1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserved)
• 1/4 cup red wine vinegar
• 2 tablespoons chopped cilantro
• 2 tablespoons raspberry vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground habanero pepper
• For the salad:
• 3 boneless, skinless chicken breast halves, about 6 ounces each
• 1/2 small red onion, thinly sliced
• 2 bags (about 9 ounces each) cleaned baby spinach leaves
• 1 cup chopped, toasted walnuts
• 3 ounces crumbled blue cheese or chevre (optional)*

1. To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth.
2. Place the chicken in a plastic zipper bag. Add half the dressing (3/4 cup), seal the bag and refrigerate for at least 2 hours, no more than 8 hours.
3. Preheat a grill for direct grilling, medium heat.
4. Soak the onion in ice water for at least 10 minutes; drain.
5. Grill the chicken until browned on both sides, firm to the touch and an instant-read thermometer inserted into the side of the thickest piece of chicken registers 170u0b0F.
6. Toss the spinach, onions, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

vinaigrette, peach, red wine vinegar, cilantro, raspberry vinegar, kosher salt, freshly ground black pepper, ground habanero pepper, salad, chicken, red onion, baby spinach, walnuts, blue cheese

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-spinach-salad-with-habanero-peach-vinaigrette-50047233 (may not work)