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

Put dinner on the table in a flash with this fast, fresh meal. Serves: 4

Roast Chicken Salad with Peaches, Goat Cheese, and Pecans


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 350º for 11 minutes or until golden.

March 25, 2010

You May Like