In a medium bowl, whisk together ¼ cup of olive oil, 2 tablespoons of chopped fresh basil, 2 minced garlic cloves, juice from 1 lemon, and a pinch of salt and pepper. Marinate the chicken for 2 to 5 hours.

Preheat your grill to medium-high heat, around 425-450°F. Grill the chicken for about 4-5 minutes per side until cooked through. Let it rest for 5 minutes before slicing.

In a small bowl, combine ¼ cup of olive oil, 2 tablespoons of white balsamic vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Whisk until emulsified.

In a large serving bowl, layer the spring mix lettuce, sliced peaches, corn, and grilled chicken strips. Toss gently to combine.

Crumble goat cheese and sprinkle chopped pecans over the salad. Toss gently again.

Drizzle the white balsamic vinaigrette over the salad just before serving and toss to coat.