Coat the chicken in 1 tablespoon of olive oil and season with salt and pepper and grilled on a hot grill until cooked through. Once cooked remove from the grill and let rest.
Next, coat the cubed French bread with 3 tablespoons of olive oil, salt and pepper and place on a hot grill or in the oven on 400° to quickly toast the outside of the bread. Note: you are not making croutons, just toasting the outside.
In a food processor or Vitamix, add in the basil leaves, lemon juice, pine nuts, and Parmesan cheese and quickly pulse for 5 seconds. Next, slowly drizzle in the olive oil until the dressing becomes emulsified. Finish with water, salt, and pepper to make a pesto vinaigrette.
In a large bowl add in the toasted bread, tomatoes, celery, cucumber, peaches, arugula, spring mix, feta, a few tablespoons of the pesto vinaigrette, salt, and pepper and toss until coated.
Slice the chicken and serve on top of the salad.