Season the chicken well on both sides with salt and pepper and drizzle with oil.

Preheat the grill on medium heat.

Grill the corn on all sides until nicely charred and tender.

Grill the chicken well on both sides to an internal temperature of 160°F (71°C) using a thermometer. Once cooked, set aside to rest for 5 minutes before dicing into bite-sized pieces.

Toast the Almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.

Cut the corn off the cob.

Make the Dressing: In a small bowl, whisk together all the ingredients until thick and emulsified. Season with salt and pepper to taste.

Top the greens with peaches, almonds, red onion, goat cheese, chicken, and corn, then drizzle with the dressing.

Make the Cheese Bread: Toast the bread. Then spread with butter and garlic. Top with cheese and bake for 8 - 10 minutes until golden brown.

In a small pitcher or large mixing glass, combine the red wine, orange liqueur, and sugar. Stir until the sugar is dissolved. Add the sliced orange, lemon, lime, and apple to the pitcher. Stir gently to combine.Add the sliced orange, lemon, lime, and apple to the pitcher. Stir gently to combine. Just before serving, add chilled sparkling water to the pitcher and stir gently. Fill two glasses with ice cubes and pour the sangria over the ice, ensuring each glass gets some fruit slices.

Enjoy peach chicken goat cheese summer salad with garlic cheese bread and sangria.