For the Habanero Peach Vinaigrette:

1 can (about 15 ounces) peach halves or slices in juice, drained (1/2 cup juice reserved)
1/4 cup red wine vinegar
2 tablespoons chopped cilantro
2 tablespoons raspberry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground habanero pepper

For the salad:

3 boneless, skinless chicken breast halves, about 6 ounces each
1/2 small red onion, thinly sliced
2 bags (about 9 ounces each) cleaned baby spinach leaves
1 cup chopped, toasted walnuts
3 ounces crumbled blue cheese or chevre (optional)*

To make the dressing, purée all of the dressing ingredients, including reserved juice, in a blender or food processor until smooth.

Place the chicken in a plastic zipper bag. Add half the dressing (3/4 cup), seal the bag and refrigerate for at least 2 hours, and no more than 8 hours.

Preheat a grill for direct grilling, medium heat.

Soak the onion in ice water for at least 10 minutes; drain.

Grill the chicken until browned on both sides, firm to the touch and an instant-read thermometer inserted into the side of the thickest piece of chicken registers 170°F. Discard any remaining marinade.

Toss the spinach, onion, walnuts and cheese with the remaining 3/4 cup dressing. Slice the grilled chicken and arrange on top of the salad.

Servings: 6

Submitted by: Canned Food Alliance