Place all the ingredients except the oil, water, salt, and pepper into a blender.

Blend on high until everything is pureed and smooth.

WIth the machine running, slowly stream the olive oil into the mixture, blending it until the mixture emulsifies and becomes thickened and slightly creamy.

Thin with a couple tablespoons of water, as needed, to get it to an easy pourable consistency.

Season, to taste, with salt and pepper.

Place the chicken breasts in a shallow baking dish or in a large resealable plastic bag.

Season with salt and pepper.

Pour roughly ⅔ of the marinade over the chicken and turn it to coat on all sides. Set the remaining marinade aside in an airtight container in the refrigerator to use as the salad dressing later.

Place the chicken in the refrigerator and marinate for at least 2 hours (or up to overnight).

Remove the chicken from the fridge 30 minutes before you are ready to cook it.

To cook, preheat a grill or large grill pan to medium-high. Remove the chicken from the marinade and place directly on the grill grates.

Cook for 2 minutes on one side, brush liberally with the residual marinade, and then cook for another 2 minutes on the other side. Continue to brush and flip the chicken until completely cooked through, about 8-10 minutes total (depending on the size of your chicken breasts).

Remove the chicken from the grill, tent with foil, and allow to rest for 5-10 minutes before thinly slicing.

While the chicken rests, combine the greens, peaches, cherries, goat cheese, and red onion in a large mixing bowl.

Drizzle with some of the reserved peach marinade/dressing and gently toss to combine. Season with a little salt and pepper.

Add in the sliced grilled chicken and another drizzle of the dressing and toss again. Divide into serving bowls and serve!