This is an excellent combination of flavors. I made as directed with the addition of some blueberries. The amount of dressing needs to be doubled though.
Roast Chicken Salad with Peaches, Goat Cheese, and Pecans
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.
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- Calories: 285
- Fat: 14g
- Saturated fat: 2.4g
- Monounsaturated fat: 7.8g
- Polyunsaturated fat: 2.8g
- Protein: 24.6g
- Carbohydrate: 16g
- Fiber: 2.9g
- Cholesterol: 61mg
- Iron: 1.9mg
- Sodium: 203mg
- Calcium: 54mg
- 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
- 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.
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