½ roasted chicken (you can roast yours if you like, I bought mine at the store pre- roasted)

2 peaches

1 to 2 shallots cut into rings

2 tbs honey

3 tbs butter

1 lemon juiced

Fresh tarragon

Assorted greens (I used frisee, red leaf and butter lettuce)

¼ cup of slice almonds

Olive oil

Sea salt

I sliced the roasted chicken and warmed it in a pan with olive oil and butter.  After removing the chicken to a plate to keep warm, I added honey and more butter to the pan. When the butter melted I added lemon juice and salt, stirred this up, and removed it from the heat.

Sliced peaches and shallots are cooked on a grill pan, then the salad assembles with greens on the bottom. We used artisan salad greens, frisee, red leaf, and butter lettuce, but you can use whatever you have on hand.  This gets topped with roasted chicken, grilled peaches, and shallots and drizzled with the honey dressing.  Finish this off with fresh tarragon and sliced almonds.

1. Slice the roasted chicken and warm in a pan with olive and 1 tbs of the butter
2. Remove this to a plate to keep warm
3. In the same pan add the honey and the remaining 2 tbs of butter.
4. When the butter is melted add the lemon juice and salt.
5. Stir this to combine and remove it from the heat. This is your dressing
6. Slice the peaches and shallots and cook on a grill pan. Make sure to get bar marks, they make this extra pretty.
7. Assemble in your serving bowl, placing the torn lettuce on the bottom
8. Top with the chicken, peaches and shallots
9. Drizzle with the honey dressing, making sure to dress all the chicken.
10. Top with torn fresh tarragon and sliced almonds.