Chicken & Peach Salad

• 1/4 cups Olive Oil
• 1 Tablespoon Balsamic Vinegar
• 1 whole Navel Orange, Zest And Juice
• 1 teaspoon Sugar
• 2 cloves Garlic, Minced
• 1 teaspoon Fresh Thyme (or 1/4 Teaspoon Dried)
• 1 Tablespoon Paprika
• 1 pound Bonless, Skinless Chicken Tenders
• 3 whole White Peaches
• 1 whole Medium Cucumber
• 8 cups Baby Spinach
• White Wine Vinaigrette, To Serve (See My Recipe Box)

1. 1. Combine the olive oil, vinegar, orange zest and juice, sugar, garlic, thyme, and paprika in a medium bowl.
2. 2. Add the chicken tenders and toss to coat. Set in the refrigerator for 15 minutes.
3. 3. While the chicken is marinating, preheat your grill (I used a George Foreman grill). Pit and slice the peaches, then peel and slice the cucumbers into rounds. Set aside.
4. 4. Grill the chicken until cooked through, then roughly chop.
5. 5. In each bowl layer baby spinach, then peaches and cucumbers, and top with chicken. Drizzle with white wine vinaigrette (see my recipe box).

ubc, balsamic vinegar, orange, sugar, garlic, fresh thyme, paprika, chicken tenders, peaches, cucumber, spinach, white wine vinaigrette

Taken from tastykitchen.com/recipes/salads/chicken-peach-salad/ (may not work)