Preheat oven to 400° and preheat BBQ to medium heat. Place chopped almonds on a small plate. Separate goat cheese into 6-8 round balls. Gently roll each goat cheese round in almonds, pressing gently so they adhere.
While oven is heating, slice peaches and toss in a bowl with a tiny drizzle of the olive oil, balsamic vinegar, and a pinch of salt. Toss to coat.
Lightly season chicken breasts with salt and pepper.
Place chicken on BBQ, then place peaches on BBQ and leave for 2-3 minutes on each side to develop good grill marks and slightly caramelize.
While chicken and peaches are cooking, place goat cheese rounds on a parchment-lined baking sheet and cook 10 to 12 minutes, until almonds are lightly browned. Remove and let stand 2 to 3 minutes.
Whisk together olive oil and balsamic vinegar to make dressing.
Divide salad greens among 2 serving plates; top each with grilled peaches, chicken, prosciutto (if using), and 3 or 4 goat cheese rounds. Drizzle with dressing and season lightly with salt and pepper, if preferred.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/grilled-peach-goat-cheese-salad/