Shredded chicken and peach salad

Heat a char-grill or barbecue to high. Brush chicken with 2 tablespoons of
oil and grill, turning occasionally until cooked through (10-12 minutes),
remove from pan.

Add peach halves and zucchini rounds to the pan and cook for 1 minute each
side or until lightly charred.

Once chicken cools tear into shreds. Set aside.

Cook asparagus in a saucepan of boiling water for 2-3 minutes or until
tender. Drain. Refresh under cold running water, drain.

To make dressing, whisk 1 tablespoon olive oil, balsamic vinegar, and honey
in a bowl.

Arrange rocket, onion, asparagus, peach, zucchini, walnuts and shredded
chicken onto a large plate. Drizzle dressing over.