1 bottle Newman's Own® Lite Raspberry Walnut Dressing
1/2 cup Newman's Own® Peach Salsa
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.