Ingredients

For the vinaigrette:
3 peaches, grilled, then sliced or diced
2 tbsp Cilantro & Roasted Onion Olive Oil
2 tbsp Ripe Peach White Balsamic
1 tbsp Mike’s Hot Honey
1 tbsp Apple cider vinegar
Salt & Pepper, to taste

For the chicken tacos:
(2) 6 oz boneless skinless chicken breasts, marinated in Chipotle Olive Oil, salt & pepper
Mozzarella log, cut into slices
Arugula or spring mix lettuce
6 Corn tortillas

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Instructions

For the vinaigrette:

Add all ingredients to a small blender/bullet & puree to make a vinaigrette.

For the chicken:

Grill chicken, then slice into strips
Grill corn tortillas brushed w/Cilantro & Roasted Onion Olive Oil on both sides

To plate:
Place grilled corn tortillas on a plate, top with mozzarella slices, then add grilled chicken strips and drizzle a generous amount of smoky peach vinaigrette on top. Add arugula or any spring mix you have on hand to the top & enjoy!