- 5 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons fleur de sel or fine sea salt, divided
- 1 teaspoon freshly ground pepper, divided
- 4 small skinless boneless chicken breast halves (about 1 1/2 pounds)
- 2 green onions, minced
- 1 shallot, finely chopped
- 1 1/2 tablespoons Sherry wine vinegar
- 2 teaspoons fresh thyme leaves
- 1 teaspoon honey-Dijon mustard
- 2 peaches, peeled, pitted, diced
- 1 small avocado, diced
- 1/2 cup thinly sliced radicchio
- 4 cups mixed baby greens (about 2 1/2 ounces)
- A type of sea salt; available at some supermarkets and specialty foods stores.
- Whisk 1 tablespoon olive oil, lime juice, 1 teaspoon salt, and 1/2 teaspoon pepper in 11×7-inch glass dish. Add chicken and turn to coat. Marinate 30 minutes, turning occasionally.
- Prepare barbecue (medium-high heat). Whisk remaining 4 tablespoons oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, onions, shallot, vinegar, thyme, and mustard in large bowl to blend. Mix peaches, avocado, and radicchio 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. Arrange chicken alongside and serve.