Fresh Peach Salad With Raspberry Vinaigrette

• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil, divided
• 1/4 cup honey
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/4 cup raspberries
• 2 peaches, halved and pitted
• 2 skinless, boneless chicken breasts
• salt to taste
• ground black pepper to taste
• 1 cup grape tomatoes, halved
• 1 (5 ounce) bag mixed salad greens, or more to taste
• 1/2 cucumber, chopped
• 1/2 red onion, sliced
• 1/2 cup roasted pecans

1. Combine vinegar, 2 tablespoons olive oil, honey, 2 teaspoons salt, and 1 teaspoon black pepper in a bowl and mix until well combined. Crush raspberries in a bowl using a fork and add to the vinaigrette.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Lightly brush the cut surfaces of the peaches with vinaigrette. Cook on the preheated grill until browned, about 5 minutes.
4. Place chicken on a cutting board and sprinkle with 1 tablespoon olive oil and salt and pepper to taste. Cook on the hot grill until browned, 4 to 5 minutes; brush cooked side with vinaigrette. Flip and cook until browned on the second side and no longer pink in the center, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush second side with vinaigrette.
5. Slice grilled peaches and grilled chicken and place in a bowl. Add tomatoes, mixed greens, cucumber, red onion, and pecans. Drizzle salad with remaining vinaigrette and mix thoroughly.

balsamic vinegar, olive oil, honey, salt, ground black pepper, raspberries, peaches, skinless, salt, ground black pepper, grape tomatoes, mixed salad greens, cucumber, red onion, pecans

Taken from www.allrecipes.com/recipe/265366/fresh-peach-salad-with-raspberry-vinaigrette/ (may not work)