Summer Citrus And Peach Chicken Salad

• 6 boneless, skinless chicken breast halves rinsed and patted dry
• 2 tablespoons olive oil
• sea salt and cracked black pepper to taste
• Dressing:
• 1 cup fresh squeezed orange juice
• 1/2 cup olive oil
• 2 tomatillos, husked and quartered
• 1 shallot, quartered
• 1 jalapeno pepper, stemmed and seeded, or more to taste
• 1 tablespoon cider vinegar
• 2 tablespoons chopped cilantro
• 1/2 teaspoon sea salt
• 1/4 teaspoon cracked black pepper, or to taste
• Salad:
• 8 cups mixed salad greens
• 4 fresh peaches - peeled, pitted, and sliced
• 2 avocados - peeled, pitted, and sliced
• 2 tablespoons chopped fresh mint
• dried orange slices (such as Simple & CrispTM), or more to taste (optional)

1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Drizzle chicken with 2 tablespoons olive oil; season with salt and pepper. Grill chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place chicken on a flat work surface and slice crosswise into strips.
3. Place orange juice, 1/2 cup olive oil, tomatillos, shallot, jalapeno, vinegar, cilantro, 1/2 teaspoon salt, and 1/4 pepper in a blender. Puree until dressing is smooth.
4. Place salad greens in a bowl. Drizzle dressing on top. Add chicken, peaches, avocados, and mint. Crumble dried oranges and sprinkle over the salad.

chicken, olive oil, salt, dressing, fresh squeezed orange juice, olive oil, shallot, pepper, cider vinegar, cilantro, salt, cracked black pepper, salad, mixed salad greens, peaches, avocados, fresh mint, orange slices

Taken from www.allrecipes.com/recipe/233684/summer-citrus-and-peach-chicken-salad/ (may not work)