I’m back off the sugar truck and have been craving salads. Maybe that has something to do with the 2 nights in a row of fries for dinner and other foods that should not be consumed as a meal (or this often). At farmers’ market this weekend, the chef demonstration involved a grilled chicken. Long story short, it didn’t get sampled and let’s just say someone has an entire grilled cut up chicken in their fridge. Hint: it’s me.

I’ve been digging peach season even more than usual this year. So I figured hey- peaches, chickens, herbs… sounds like the fixings for a salad. This isn’t a recipe so much as a shout out to salad. To herbs. To peaches. To chickens. You don’t make friends with salad. Well, sometimes you do.

To sear peaches, cut 1 or 2 freestone peaches in half. Heat a cast iron skillet medium-high. Drizzle 1 teaspoon olive oil in the pan. Place the peaches, sliced side down, in the skillet. Don’t touch for about 2 minutes. Check it, if it’s charred enough, you’re done. If not, flip them back over for another 2 minutes. The peach does not need to be cooked through, just blackened enough to release some extra delicious sugar.

To assemble: place a big honkin’ few handfuls of lettuce in a large bowl. Shred some of the white and dark meat of the grilled chicken into the bowl. Sprinkle a handful of sliced almonds on top. Place the peach in the center. Chop a variety of seasonal herbs over the top, I used mint, basil, and thai basil. Splash some red wine vinegar and extra virgin olive oil and a pinch of good salt and pepper, and you’re good to go.