In a small bowl, add salt, ground chilli & smoked paprika. Stir to combine.
Heat olive oil in a frying pan over medium high heat.
Add chicken and sprinkle with chilli & paprika mixture. Cook until chicken is browned and cooked through. Remove from pan and set aside.
Add peach slices to pan and cook until they start to brown each side. This will only be about 1-2 minutes each side depending on the heat of your pan.
Honey Mustard & Peanut Butter Dressing
In a glass jar, such as a mason jar, add garlic, orange juice, peanut butter, dijon mustard, olive oil, honey and salt. Shake well to fully combine.
Cut the baby cos lettuce into smaller pieces. I just cut it in half.
Place lettuce in a large bowl as the base for the salad.
Add red cabbage and blueberries.
Top with chicken & peaches.
Sprinkle with chopped almonds and feta cheese. Stir to mix through.
Optionally add the dressing at this stage and either leave on top or stir to mix through. Some prefer salad without dressing so you may leave this step for each person to add once they have served the salad on their plate.