1 bottle Newman's Own® Lighten Up! Light Raspberry Walnut Dressing
1/2 cup Newman's Own® Bandito Salsa Peach
6 ripe peaches, halved and pit removed
6 boneless skinless chicken breasts
1/2 cup sliced radishes
1 cucumber sliced thin
1 pt. baby tomatoes, halved
1 cup crumbled Gorgonzola (feta works great too)
1 bag baby spinach
salt and pepper to taste
- Place chicken breasts in Ziploc bag and pour 1 cup dressing over. Put in refrigerator and marinate 30 minutes to 2 hours if time allows.
- Place peaches in a bowl and cover with 1/2 cup dressing, and let sit 15 minutes at room temperature. Grill chicken until cooked through, set aside. Grill peaches until slightly charred and softened. Set aside to cool.
- Put spinach, cucumbers, radishes and tomatoes in a salad bowl. Cut peaches into large chunks and add. Mix remaining dressing with salsa and add to bowl, tossing salad gently. Add cheese and toss.
- Decoratively arrange on six plates. Slice chicken breast and fan on top of greens. Serve.
