In a medium bowl, whisk together ¼ cup of olive oil, 1 tablespoon of freshly chopped basil, 2 minced garlic cloves, and 2 tablespoons of lemon juice along with salt and pepper. Marinate the chicken for 2-5 hours.

Preheat your grill to medium-high heat. Grill the marinated chicken for 8-10 minutes until the internal temperature reaches 165°F. Let it rest before slicing.

In a small bowl, whisk together ¼ cup of olive oil, 3 tablespoons of white balsamic vinegar, 1 tablespoon of honey, 1 teaspoon of Dijon mustard, and a sprinkle of salt and pepper. Set aside.

In a large bowl, combine spring mix lettuce, sliced peaches, corn, chopped pecans, and red onion. Add grilled chicken on top and toss gently.

Crumble goat cheese over the salad and drizzle with vinaigrette just before serving. Toss to coat evenly.