Pound the chicken breasts to even thickness (about 1/2 inch) or slice large breasts horizontally into two cutlets. In a bowl mix 2 tbs olive oil, 1 tbs lemon juice, minced garlic (about 1 clove), 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Add chicken and rub to coat. Marinate at room temperature 15 minutes or refrigerate up to 2 hours (bring to room temperature 20 minutes before grilling).

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Avoid overcooking. Remove from heat and rest 5 minutes, then slice thinly across the grain.

Faygo Red Pop Vinaigrette

In a small jar or bowl combine 1/4 cup Faygo Red Pop, 2 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey and 1/2 tsp salt plus 1/4 tsp black pepper. Whisk or shake to combine. Slowly stream in 3 tbs extra-virgin olive oil while whisking (or add and shake). Taste and adjust acidity with up to 1/2 tsp fresh lemon juice and more salt or honey as desired. The dressing should be lightly sweet, fruity and pourable.

Assemble Salad

Place 6 cups mixed salad greens in a large bowl or divide among 4 plates (serves 4). Scatter 1 cup halved strawberries, 1 cup blueberries, 1/2 cup raspberries and the thinly sliced peaches over the greens. Add 1/4 cup thinly sliced red onion if using.

Sprinkle 1/2 cup chopped walnuts and 3/4 cup shaved or cubed white cheddar evenly over the salad.

Arrange sliced grilled chicken on top of each salad.

Drizzle the Faygo Red Pop vinaigrette over salads just before serving — about 1 to 1½ tbs per serving (use approximately 4 tbs total or to taste). Gently toss or leave arranged. Serve immediately so peaches and berries remain fresh.