Salad with Pan Seared Chicken & Peaches - Anolon Cookware

Ingredients

• 1 tablespoon raspberry red wine vinegar
• 2 teaspoons honey
• 1 teaspoon country style Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/3 cup olive oil
• 1 tablespoon olive oil
• 3 medium firm ripe peaches, pitted and cut into 8 wedges each
• Chickpeas:
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 (15.5 ounce) can chickpeas, drained and rinsed
• 4 boneless skinless chicken breast halves, about 6 to 7 ounces each
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 cups mixed baby romaine lettuce
• 1/3 cup crumbled feta cheese