Summer Peach Salad with Balsamic Chicken

6 cups spring mix lettuce ¾ cup red onions, fresh, sliced thin
6 breasts Balsamic Garlic Chicken (recipe below), sliced ½ pound peaches, fresh, sliced
3 tablespoons sliced blanched almonds, toasted
6 ounces Honey Lime Cilantro dressing (recipe below)

Place 1 cup spring mix on plate or in appropriate-sized container.
Top with ⅛ cup red onions, 1 sliced chicken breast, 3 fresh peach slices, ½ teaspoon toasted almonds and 1 ounce Honey Lime Cilantro dressing.

Combine vinegar, garlic, salt, pepper and oil. Whisk until well-blended for marinade.
Add chicken. Toss until evenly coated. Hold refrigerated for 1 to 2 hours to marinate. Drain and discard excess marinade.
Place chicken on an oven-safe pan. Sprinkle ⅛ teaspoon oregano and ⅛ teaspoon thyme over each breast.
Preheat char-broiler or grill.
Place chicken on a clean and well-oiled char-broiler or grill. Cook for 1 to 2 minutes on each side or until well-marked.
Transfer to sheet pans. Bake in a preheated 375 degree F standard oven for 5 minutes or until minimum internal temperature is at least 165 degrees F (for 15 seconds). Cool under refrigeration.

⅛ cup + 1 tablespoon canola oil blend (80% canola, 20% olive)
⅛ cup + 1¼ teaspoon unseasoned rice vinegar
⅛ cup + 1-1/8 teaspoon honey 1 tablespoon + ¾ teaspoon Dijon mustard ¾ tablespoon cilantro leaves, fresh, minced ¾ tablespoon fresh lime juice ¼ teaspoon Chinese sesame seed oil 1¼ teaspoon red peppers, fresh, minced 1¼ teaspoon yellow onions, fresh, minced ⅛ teaspoon kosher salt ⅛ teaspoon ground black pepper
⅛ cup + 1-1/8 teaspoon honey
1 tablespoon + ¾ teaspoon Dijon mustard
¾ tablespoon cilantro leaves, fresh, minced
¾ tablespoon fresh lime juice
¼ teaspoon Chinese sesame seed oil
1¼ teaspoon red peppers, fresh, minced
1¼ teaspoon yellow onions, fresh, minced
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper

Mindful Sodexo