Steps
1. Preheat grill to medium-high heat.
2. Season the chicken breast with salt and pepper. Grill for 7-8 minutes per side or until cooked through. Let it rest for a few minutes before slicing.
3. Cut the peaches in half, remove the pits, and lightly brush them with olive oil. Grill for 2-3 minutes per side or until grill marks appear.
4. In a large bowl, toss the mixed greens with balsamic vinaigrette. Arrange the greens on a serving plate.
5. Slice the grilled chicken and peaches. Arrange them on top of the greens.
6. Sprinkle with crumbled goat cheese and sliced almonds.
7. Serve immediately.