Peachy Grilled Chicken Salad

• 5 tablespoons olive oil, divided
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons fleur de sel* or fine sea salt, divided
• 1 teaspoon freshly ground pepper, divided
• 4 small skinless boneless chicken breast halves (about 1 1/2 pounds)
• 2 green onions, minced
• 1 shallot, finely chopped
• 1 1/2 tablespoons Sherry wine vinegar
• 2 teaspoons fresh thyme leaves
• 1 teaspoon honey-Dijon mustard
• 2 peaches, peeled, pitted, diced
• 1 small avocado, diced
• 1/2 cup thinly sliced radicchio
• 4 cups mixed baby greens (about 2 1/2 ounces)
• *A type of sea salt; available at some supermarkets and specialty foods stores.

1. Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11x7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
2. Prepare barbecue (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches, avocado, and radicchio into dressing; toss to coat.
3. Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing in bowl. Divide salad among 4 plates. Arrange chicken alongside and serve.

olive oil, lime juice, salt, freshly ground pepper, chicken breast halves, green onions, shallot, sherry wine vinegar, thyme, honey, peaches, avocado, radicchio, mixed baby greens, salt

Taken from www.epicurious.com/recipes/food/views/peachy-grilled-chicken-salad-235586 (may not work)