Spatchcock the chicken (remove the back bone and flatten the breast bone

Rub both sides of the chicken with canola oil, salt, pepper, granulated garlic and thyme

Grill the chicken, as detailed in the article above until it reaches 165-170 degrees in the thigh

Remove the chicken from the fire and let it rest

Slice the bread into 1 inch slices, slice the onion into 1/2 inch slices and grill until the bread is toasty and the onion has charred

Tear romaine lettuce, slice peaches, jalapenos and tomato and arrange on a platter

Cut the bread into large pieces and add it with the onion and chicken to the platter

In a blender puree the spinach, scallions and fresh lemon juice. Season with salt and pepper

Stream the olive oil into the puree while the blender is running.

Serve the puree along side the salad