Heat the chicken in a griddle pan with ½ tablespoon of oil and seasoning. Cook for 4-5 mins on each side or until cooked through and then leave to rest.
Use the griddle pan to heat the peach slices in ½ tablespoon of oil and some ground black pepper. Cook for 2 mins each side.
Mix together the vinegar, honey, and chilli with remaining olive oil and drizzle over the salad leaves.
Arrange the chicken and peach slices on top and scatter with the feta.
Dress with the resting juices from the chicken and eat straight away.