Balsamic Grilled Chicken with Peach, Tomato & Basil Salad

Directions

1. Wash and dry all fresh produce.
2. Cut the tomatoes into thin wedges and place them in a large salad bowl.
3. Quarter the peaches around the pit, separate the quarters, remove the pits, and cut each quarter into thin wedges; add to the bowl.
4. Heat a grill pan or skillet over medium-high heat.
5. Mince the garlic and whisk it with olive oil, balsamic vinegar, salt, and pepper in a small bowl.
6. Pat the chicken dry and toss it in the marinade to coat all over.
7. Cook the chicken in the hot pan until well browned and cooked through, 6–8 minutes per side, then transfer to a plate to rest.
8. Trim and thinly slice the shallot and add to the salad bowl.
9. Tear basil leaves from stems, roll into a tight pinwheel, slice into ribbons, and add to the salad.
10. Drizzle olive oil and balsamic vinegar over the salad, season with salt and pepper, and toss gently to combine.
11. Slice the chicken crosswise into strips.
12. Divide the salad and chicken among plates and serve.