For the Lime Basil Dressing:

• 1/2 cup extra virgin olive oil
• 1/3 cup fresh basil leaves, finely minced, plus extra for garnish
• 1 lime, zest
• 1/4 cup fresh lime juice (approximately 2 limes)
• 2 tablespoons honey or maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, finely minced
• Salt and pepper, to taste

For the Salad:

• 3 fresh peaches, slightly underripe, halved or quartered
• 2 ears corn, husked
• 2 boneless skinless chicken breasts (about 1 pound total), patted dry
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon oil, plus more for brushing
• 5 ounces arugula
• 1/4 red onion, sliced thin
• 1 cup fresh blueberries
• 1/2 cup pecans, toasted and coarsely chopped
• 4 ounces feta cheese, crumbled
• Lime wedges
• Basil leaves