Chicken salad with fresh peaches and mint

Chicken and mint make chicken salad specialFresh juicy peaches make chicken salad special. This recipe is easy enough for an everyday lunch, and special enough for company. The tangy peaches make the flavour pop, as does a hit of fresh mint. Make it as I did, with a rotisserie chicken from your favourite shop, or your own leftover roasted bird.
For 4 people:
Wash and dry 1½ cups of baby arugula – reserve to plate salad.
Dice 2½ cups of chicken, discarding the bones and skin
Peel four peaches – slice two and dice two. Reserve the peach slices for garnish
Wash and chop 1 tbsp. of fresh mint
Chop 2 tbsp. of shelled walnuts or pecans
Wash and slice ½ cup cherry or grape tomatoes
Dice ½ cup very sweet onions
Slice 1 sweet red pepper very thin, vertically
Mix all ingredients in a bowl, except for the peach slices  
Mix salad with:
2 tbsp. light or regular mayo (I prefer Hellman’s)
1 tsp. hot cayenne sesame oil or 1 tsp. sesame oil and ½ tsp. cayenne pepper
Juice of one lime
1 tsp. salt
2 tbsp. grated unsweetened coconut (packaged is fine)
Arrange the salad on top of the arugula and garnish with the peach slices