ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roast Chicken Salad with Peaches, Goat Cheese, and Pecans

Roast Chicken Salad with Peaches, Goat Cheese, and Pecans

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

Prep time 30 mins
Yield

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

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

Nutrition 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

How to Make It

  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 (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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.