If using fresh chicken, cook the chicken breasts until fully cooked and shred or dice. Rotisserie or leftover chicken works great for this recipe.

Wash and prep all produce while the chicken cooks.

The beans and fire-roasted corn can be added cold or lightly warmed on the stovetop or in the microwave if preferred.

In a large bowl, combine the lettuce, chicken, beans, corn, tomato, peach, red onion, jalapeño, cilantro, and parsley.

In a small bowl or jar, whisk together the olive oil, lemon juice, champagne vinegar, Dijon mustard, garlic, salt, and pepper.

Pour the vinaigrette over the salad and toss until evenly coated.

Divide into bowls and serve immediately. Add an extra pinch of salt, pepper, or fresh herbs if desired.