Chicken, Peach & Spinach Salad with Feta & Balsamic Vinaigrette

Directions

1. Wash the produce and dry thoroughly; set aside spinach if it isn’t pre-washed.
2. Spread the spinach in a large salad bowl.
3. Cut the peaches by quartering them around the pit, separating the segments, removing the pit, and slicing each quarter into thin wedges; add them to the bowl.
4. Peel and mince the garlic, then transfer it to a small bowl.
5. Preheat a skillet over medium heat.
6. Pat the chicken dry and place on a cutting board; slice horizontally to form thin cutlets and season both sides with salt and pepper.
7. When the skillet is hot, add a splash of olive oil and swirl to coat the bottom.
8. Cook the chicken cutlets until golden on the outside and cooked through, about 2–4 minutes per side; transfer to a plate and cook remaining batches if needed.
9. Whisk together olive oil, balsamic vinegar, Dijon, garlic, salt, and pepper to make the dressing; pour over the salad in the bowl and toss with the feta.
10. Slice the chicken crosswise into thin strips and add on top of the salad, then divide the mixture onto plates to serve.