Directions

1. Make the dressing: combine the vinegar, honey, mustard, salt, and pepper in a bowl. Slowly whisk in the oil until combined. 

2. Sear the peaches: heat the oil in a Nouvelle Stainless Frying Pan over medium heat until very hot. Add the peaches and cook, turning once, until nicely browned, about 3 minutes per side. Transfer to a plate and reserve. 

2. Make the chickpeas: combine the paprika, cumin, garlic powder, salt, and cayenne pepper in a medium bowl. Heat the oil in the frying pan over medium heat: when it is hot, add the chickpeas and cook, shaking pan occasionally, until lightly browned, about 5 minutes. Transfer to the bowl with the spice mixture and toss until the chickpeas are well-coated. 

4. Cook the chicken:  Add the oil over medium heat. Season the chicken with salt and pepper and add it to the frying pan.  Cook 6 minutes without turning, until nicely browned on the underside. Flip the chicken over and continue cooking until the underside is well browned and an instant read thermometer inserted into the thickest part of the chicken register 160°F. Transfer to a cutting board and let rest 5 minutes. Slice the chicken across into 1/4-inch thick slices.

5. Toss the baby romaine lettuce and peaches in a bowl with 3/4 of the dressing. Arrange on a platter and garnish with chickpeas, feta cheese, and sliced chicken. Drizzle remaining dressing over the chicken slices and serve.