Grilled Chicken Salad with Peaches
Mix first 5 ingredients in sealable, plastic bag, add chicken breasts, place flat in glass dish, and refrigerate for at least 1 hour. Salt and pepper chicken just before grilling.
In a bowl, whisk olive oil, onions, shallot, rice vinegar, mustard, salt and pepper together. Fold into dressing the peaches, avocado and radicchio. Set aside.
Prepare BBQ. Grill chicken until cooked through. When chicken is done, cut crosswise into thin slices.
Add salad greens to bowl, mix in peach dressing, toss gently. Divide onto 4 plates, place sliced chicken on top, sprinkle with almonds and garnish with mint leaves.
Pair with Emeila's Cuvee Chardonnay.