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 compliment to the other ingredients in the salad. Use a store-bought rotisserie chicken to save time in the kitchen. Serve with herbed bread.

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

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

Preparation

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.

Nutritional Information

Calories:

285

Fat:

14g (sat 2.4g,mono 7.8g,poly 2.8g)

Protein:

24.6g

Carbohydrate:

16g

Fiber:

2.9g

Cholesterol:

61mg

Iron:

1.9mg

Sodium:

203mg

Calcium:

54mg