Roast Chicken Salad with Peaches, Goat Cheese, and Pecans |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fresh peaches and goat cheese headline this simple no-cook salad recipe. The 8-ingredient vinaigrette, made with pantry staples, takes minutes to make and is a delicious complement to the other ingredients in the salad. Use a store-bought rotisserie chicken to save time in the kitchen. Serve with herbed bread. Ingredients:
2 1/2 tablespoons balsamic vinegar |
1 1/2 tablespoons extra-virgin olive oil |
1 1/2 tablespoons minced shallots |
2 1/2 teaspoons fresh lemon juice |
2 1/2 teaspoons maple syrup |
3/4 teaspoon dijon mustard |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 cups shredded skinless, boneless rotisserie chicken breast |
2 cups sliced peeled peaches |
1/2 cup vertically sliced red onion |
1/4 cup chopped pecans, toasted |
1 (5-ounce) package gourmet salad greens |
2 tablespoons crumbled goat cheese |
Directions:
1. Combine first 8 ingredients; stir with a whisk.
2. Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.
3. Herbed bread: Unroll the dough from a (13.8-ounce) can refrigerated pizza crust. Fold dough in half; pat into a 9-inch square. Let rest 15 minutes. Brush dough with 1 tablespoon extra-virgin olive oil. Sprinkle evenly with 2 teaspoons chopped fresh thyme, 2 teaspoons chopped fresh rosemary, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bake at 350° for 11 minutes or until golden.
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