First, make the salad dressing. Place all the ingredients in a small screw top jar and shake well or whisk together in a bowl with a fork. Set aside until required
To make the Salad
Stone and cut the peaches into thick slices.
Place the chicken breasts between two sheets of cling film and flatten slightly with the flat side of a meat mallet or a rolling pin. Cut into strips.
Meanwhile preheat a griddle pan. Brush the peaches with a little oil and cook on the griddle for 1 -2 minutes each side until seared with the griddle marks, turning once. Set to one side.
Next, Brush the chicken strips with a little oil and cook on the griddle for 3-4 minutes each side or until cooked through.
While the chicken is cooking arrange the salad leaves on a large serving platter or individual plates and cut the brie into slices if you haven't already done so.
As soon as the chicken is cooked arrange on top of the salad leaves. Then add the peaches and the brie.
Drizzle over the salad dressing giving it one last whisk or shake before you do so. Sprinkle over the pecan nuts and serve immediately.
If you do not have a Griddle pan you can cook the peaches and chciken under a hot grill instead.Choose peaches that are just ripe and still a little firm.Choose robust salad leaves that will stand up to the warmth of the chicken for a little while without wilting instantly. I particulary like a mixture of watercress, rocket and baby spinach leaves.Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)