Roast Chicken Salad with Peaches, Goat Cheese, and Pecans

Roast Chicken Salad with Peaches, Goat Cheese, and Pecans
Photo by Becky Luigart-Stayner

Ingredients

  • 2 ½ teaspoons maple syrup
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 1 ½ tablespoons extra-virgin olive oil
  • ¾ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 2 ½ tablespoons balsamic vinegar
  • ¼ teaspoon freshly ground black pepper
  • + 7 more ingredients
    • 2 cups sliced peeled peaches
    • ½ cup vertically sliced red onion
    • ¼ cup chopped pecans, toasted
    • 1 (5-ounce) package gourmet salad greens
    • 2 tablespoons crumbled goat cheese
    • 1 ½ tablespoons minced shallots
    • 2 ½ teaspoons fresh lemon juice

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-...

View full recipe at My Recipes

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