Grilled Peach and Gorgonzola Chicken Salad | Summer Lunch

Wash the chicken breast fillets, pat them dry, then cut them into thin slices. Season with salt and pepper, and rub with 1 tablespoon of olive oil.

Wash the peaches, remove the pits, and cut them into wedges.

In a small bowl, mix together the remaining olive oil, honey, balsamic glaze, a pinch of salt, and pepper for the honey-balsamic dressing.