Our grill died. It was not a death with drama (no flames, no explosion); the poor thing just faded away, perhaps from working too hard, and because we're planning to move later this year, my husband Ted and I decided to face this summer without a grill. Instead, I've been using my panini press, and that's how I grilled the chicken, zucchini halves, and nectarine chunks for this salad. A cast iron stovetop grill pan would work just as well. First, cook the chicken breasts, and while they are resting, throw the zucchini and nectarine cut side down on the hot grill and sear them until you have nice grill marks, just about two or three minutes. Chop everything into same-size chunks, and tie it all together with honey-lime dressing you can make far in advance. The warm chicken and vegetables will help to wilt the spinach leaves a bit, without rendering them a soggy mess. Peaches make a fine substitute for nectarines, and yellow or patty pan squash can stand in for zucchini. You can use shrimp in place of chicken, too. This is a great salad for picnics or potlucks.