Grilled Chicken Salad with Peaches & Avocado

Ingredients:

• 3 tablespoons olive oil
• 3 tablespoons fresh lime juice
• 1 1/2 teaspoons kosher or sea salt, divided
• 1 teaspoon freshly ground pepper, divided
• 4 small skinless boneless chicken breast halves (about 1 1/2 pounds)
• 4 tablespoons hazelnut oil
• 1 shallot, finely chopped
• 1 1/2 tablespoons rice vinegar
• 2 teaspoons fresh thyme leaves
• 1 teaspoon Dijon mustard
• 3 peaches, peeled, pitted, sliced
• 1 avocado, sliced
• 1/3 cup toasted hazelnuts, chopped
• 4 cups mixed baby greens (about 2 1/2 ounces)

Preparation:

Whisk olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11x7-inch glass dish. Add chicken and turn to coat. Marinate up to 2 hours, turning occasionally.

Prepare barbecue (medium-high heat). Whisk hazelnut oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches and avocado into dressing; toss to coat.

Grill chicken until cooked through, about 5 minutes per side. Transfer to work surface; cut crosswise into thin slices. Mix baby greens into dressing in bowl. Divide salad among 4 plates, garnish with hazelnuts. Arrange chicken alongside and serve.