Grilled Chicken Salad with Peach-Pecan Vinaigrette

Ingredients:


1/4 cup toasted pecans, plus more for garnish

2 tablespoons sherry vinegar

1 tablespoon chopped ginger (optional)

3 peaches, pitted and sliced

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 red onion, sliced

1 head lettuce, torn into bite-size pieces

10 ounces boneless, skinless chicken breasts, grilled and chopped

Instructions:

ONE: Purée pecans, vinegar, ginger, one-third of the peaches, 2 to 4 tablespoons water, salt and pepper in a food processor until smooth. If desired, press through a fine sieve for a silkier dressing.

TWO: Transfer to a large bowl. Add remaining peaches, onion, lettuce and chicken and toss to combine; garnish with more pecans.