Ingredients

• 1 lb chicken breast or thighs
• 3 tbsp Meyer Lemon EVOO (divided)
• 2 tbsp Peach White Balsamic (plus extra to finish)
• 6–8 cups arugula or spring mix
• 1 cup sliced peaches (or mandarin segments)
• 1/3 cup goat cheese or feta
• 1/3 cup toasted pecans or sliced almonds
• Salt + pepper

Quick Dressing / Marinade

Whisk together:

2 tbsp Meyer Lemon EVOO + 2 tbsp Peach White Balsamic (+ Dijon/garlic if using) + pinch salt/pepper.

Directions

1. Cook chicken: Season chicken. Heat 1 tbsp Meyer Lemon EVOO in a skillet over medium-high. Cook 4–6 min per side.
2. Quick glaze: In the last minute, drizzle 1–2 tsp Peach White Balsamic into the pan and turn chicken to coat lightly. Rest 5 min, slice.
3. Build salad: Toss greens with dressing. Add peaches, cheese, and nuts.
4. Finish: Top with chicken and drizzle a little extra Peach White Balsamic.