Step 1

Our favorite supermarket barbecue sauce is Bull’s-Eye Original BBQ Sauce. Look for mesclun mix that includes baby spinach; if you can’t find any, combine a 5-ounce container of mesclun with a 5-ounce container of baby spinach. Top the salad with chopped smoked almonds for extra crunch.

Step 2

Pat chicken dry with paper towels and sprinkle with paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Grill over hot fire (covered if using gas) until chicken is browned all over and registers 175 degrees, 12 to 16 minutes. Brush chicken all over with ¼ cup barbecue sauce and grill until sauce is sticky and charred, 1 to 2 minutes, flipping halfway through grilling. Transfer to cutting board and tent with foil.

Step 3

Grill peaches cut sides down over hot fire until lightly caramelized, 2 to 4 minutes. Transfer to cutting board.

Step 4

Slice chicken ½ inch thick and cut peaches into ¾-inch pieces. Whisk oil, vinegar, and remaining ¼ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons barbecue sauce together in large bowl. Add mesclun, goat cheese, onion, and peaches and toss to combine. Top salad with chicken. Serve.