Step 1

Combine the balsamic vinegar, maple syrup, dijon, olive oil, salt and pepper in a jar or bowl. Shake or whisk until well combined. Add 3 tablespoons to a freezer bag along with the chicken, smoked paprika, onion and garlic powder. Season with additional salt and pepper. Seal the bag pressing out the air as you do. Massage the marinade into the chicken and then refrigerate for 1-4 hours.

Step 2

Preheat your grill then clean and oil the grates. Remove the chicken from thee marinade and grill for 4-5 minutes then flip the chicken over and grill until the internal temperature is 165° F.

Step 3

During the last few minutes of grilling, place the peaches on the grates and grill them until they're caramelized and have grill marks, about 3-4 minutes total. Flip them after 1-2 minutes if quartered.

Step 4

Let the chicken rest for 5 minutes before slicing it and let the peaches cool before adding them to the salad.

Step 5

Arrange the lettuce in a bowl or on a serving platter. Top it with the sliced grilled chicken, peaches, avocado slices, cucumber, feta, and basil. Serve the balsamic vinaigrette on the side or drizzle it on top of the salad.