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Usually, when we create a dressing, the measurements aren't always precise enough. We try to, but keep in mind the ratio for the vinegar to oil is 1:3.
COMBINE balsamic vinegar with lemon juice, slowly drizzle the olive oil in and keep on whisking. Season with pepper and salt. Set this easy dressing aside while you grill the chicken. REMOVE any excess fat or muscle from the chicken fillet.
Season with pepper and salt and brush the fillet with some olive oil. HEAT the grill pan or large skillet and place the chicken in the pan. GRILL for 3 minutes, flip over and then again to create a grilling pattern.
Depending on the thickness of your chicken, it should be ready in about 10 minutes. But be sure to check before serving!
REMOVE the pit from the peaches by slices it in half, then turn and pop out the pit. CUT the peaches in wedges, the tomatoes in half and slice the scallions into thin pieces. DIVIDE mixed greens over 2 plates, also divide the tomatoes, scallions and peaches.
Now for the chicken, cut into pieces and divide over the 2 salads. For the last step, just add as much dressing to the salad as you like! Enjoy your meal!