• 2 tablespoons lime juice
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon seeded, finely minced jalapeno pepper
• 1 pound boneless skinless chicken breast halves
• 8 cups mixed fresh salad greens
• 1/4 cup Cilantro Peach Vinaigrette
• 1 1/3 cups Peach Salsa
• 1/4 cup chopped pecans, toasted

To make marinade, combine lime juice, honey, soy sauce and jalapeno pepper. Place chicken in a shallow container or zip-top plastic bag and cover with marinade. Marinate at least two hours in the refrigerator. Remove chicken from marinade and discard marinade. Preheat grill and cook chicken until done, (about 5 minutes on each side over medium hot coals). Let chicken stand for 5 minutes, then cut into thin strips. Toss salad greens in vinaigrette and arrange on a large serving platter or on four individual serving plates. Top evenly with chicken, Peach Salsa and pecans.

Yield 4 Servings.

Cilantro Peach Vinaigrette

• 1/2 cup peach preserves
• 1/4 cup cider vinegar
• 1 tablespoon finely chopped cilantro
• 1/2 cup olive oil

Combine all ingredients in bowl, food processor or blender; process until smooth. Refrigerate until ready to use.

Yield 1 1/4 cups.

Peach Salsa

• 2 cups peeled and chopped Georgia peaches
• 3/4 cup chopped red bell pepper
• 1/4 cup seeded, chopped cucumber
• 1/4 cup sliced green onion
• 1 to 2 tablespoons seeded, finely minced jalapeno pepper
• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 tablespoon finely chopped cilantro

Combine all ingredients. Cover and chill for several hours, stirring occasionally.

Yields about 3 1/2 cups.