Chicken Salad with Tomatoes, Grilled Peaches and Cumin Lime Vinaigrette

Ingredients

• 8 oz cooked chicken breasts (I use the grilled chicken I have in my freezer)
• 4 c. tomatoes (cherry halved, or larger ones, sliced into chunks)
• 4 peaches (pit removed cut in thicker slices for grilling)
• 1 small ripe avocado (cut in pieces)
• 10-12 c. lettuce or spring greens (torn)
• 4 c. fresh spinach
• 4 T. red onion (chopped)
• 4 T. crumbled bacon pieces
• freshly ground black pepper
• 2 oz queso fresco cheese (optional about 4 T.)
• 2 T. avocado oil (or olive oil)
• 1 garlic clove (minced)
• 2 limes (about 1/4 c. juice)
• 1 t. fresh thyme (finely chopped)
• 1 t. fresh oregano (finely chopped)
• 2 t. ground cumin
• 1/4 t. kosher salt
• 4 T. water
• 1 t. honey
• 2 T. cilantro (finely chopped)
• 4 T. pumpkin kernels (without shell I like to do a big batch and store in ziplock bags so feel free to do more!)
• kosher salt
• cumin
• olive oil spray