Using a small bowl, whisk together 3 tablespoons olive oil, juice of lemons and orange, honey, 1/2 teaspoon sea salt and 1/2 teaspoon lemon juice. Mince shallot and add to dressing. Whisk again and set aside.
Cook quinoa as directed on package; remove from heat and allow to completely cool.
Slice chicken and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium.
Add chicken strips and cook for 5-6 minutes or until no longer pink in the center.
While chicken cooks, remove pit from peaches and dice. Dice celery. Add to a large mixing bowl with spinach, chickpeas, feta cheese, and almonds.
Once chicken has cooled to room temperature, add to salad. Drizzle with dressing; toss to fully coat. Serve.