1-3teaspoonsjalapeño pepperminced finely (see link above to see how)
Sea salt and pepper to taste
1/3cupgood quality extra virgin olive oil
pinchsea salt and a few turns freshly ground black pepper
4cupsfresh salad greensI used a mix that included sprouts
4-5ozsoft goat cheese
2cupsdiced rotisserie chicken or leftover roasted chicken
Fresh peach salsarecipe above
6piecesof naan breadgrilled
Dice peaches and chop herbs (to see how to handle a hot chili pepper click link in body of post)
Place everything except jalapeño in a bowl, squeeze with fresh lime juice and add a little sea salt and fresh pepper. Add jalapeño a teaspoon at a time until you are happy with the heat (1 teaspoon is mild, 2 medium, anything more will be heading toward hot!) Stir and set aside. Note: unlike other salsas, peach salsa is best used fairly quickly. I usually make it right before serving, at the very most make it one day ahead or the peaches get soggy.
Salad Dressing Prep:
Place all ingredients in a small bowl and whisk
Place greens and chicken on a platter, use fingers to drop small amounts of goat cheese over salad. Toss with desired amount of dressing.
If grilling on a BBQ preheat clean grill to 400 degrees. When grill is hot, place naan on grill and cook until grill marks are established, turn bread over and cook until grill marks form on second side. Remove from grill
If grilling in a grill pan on the cooktop, heat pan on high heat, add naan and cook until grill marks are established, turn bread over and cook until grill marks form on second side. Remove from grill.
Scoop generous portions of salad into naan, top with peach salsa, fold and eat!