Peachy Grilled Chicken Salad with Pecan Vinaigrette Recipe

Ingredients

• 1 (6 oz.) boneless, skinless chicken breast
• 1 cup Tupelo Honey Chicken Marinade (see recipe below)
• Seasonal fresh salad greens
• 1/2 cup Peach Fennel Salsa (see recipe below)
• Pecan Vinaigrette (see recipe below)
• 1.5 cups pineapple juice
• 2/3 cup olive oil
• 2/3 cup soy sauce
• 4 cloves garlic, finely chopped
• 2 Tbsp. finely minced fresh ginger (from 4-inch piece ginger)
• 1/2 cup diced fresh fennel (bulb, stalk, feathery leaves, and tough outer layer discarded)
• 2 cups peeled and diced peaches (about 4 large peaches)
• 1 cup diced roasted red bell pepper
• 1/2 cup diced red onion
• 4 tsp. roasted garlic oil (Recipe here , at bottom)
• 1/8 tsp. sea salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup pecans
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 2.5 tsp. Dijon mustard
• 2.5 tsp. whole-grain mustard
• 1 Tbsp. plus 1.5 tsp. tupelo honey
• 2 tsp. sugar
• 1 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 1 cup canola oil
• 1/4 cup extra-virgin olive oil