Tuesday, July 10, 2012

Summer Eats: Roast Chicken Salad with Peaches, Goat Cheese and Pecans

The summer Max and I were married (2009) I came across this recipe in Cooking Light. I was obsessed with it. I made it probably ten times in the first month. I think I might have overdone it because I had no desire to make it the next couple summers. This summer came around, however, and I knew again that I had to have it! 

Roast Chicken Salad with Peaches, Goat Cheese and Pecans

  • 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
  • (5-ounce) package gourmet salad greens 
  • 2 tablespoons crumbled goat cheese 
  1. Directions: 
  2. 1. Combine first 8 ingredients; stir with a whisk.
  3. 2. Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.

*In my opinion, the effort of making the dressing from scratch, peeling the peaches, toasting the pecans etc. is totally worth it! The salad is to die for! 

1 comment:

  1. The making of the Roast Chicken Salad was looking so good.. And nice sharing of this recipe among all the chicken Recipes.


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