Roast Chicken Salad with Peaches, Goat Cheese, and Pecans

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<p>Roast Chicken Salad with Peaches, Goat Cheese, and Pecans</p>

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

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.

4 servings (serving size: about 1 3/4 cups salad and 1 1/2 teaspoons cheese)


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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


Prep: 30 Minutes

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.

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.

Created date

June 2009

Nutritional Information

Calories 285
Fat 14 g
Satfat 2.4 g
Monofat 7.8 g
Polyfat 2.8 g
Protein 24.6 g
Carbohydrate 16 g
Fiber 2.9 g
Cholesterol 61 mg
Iron 1.9 mg
Sodium 203 mg
Calcium 54 mg