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Roast Chicken Salad w/ Peaches, Goat Che

Source of Recipe

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Roast Chicken Salad w/ Peaches, Goat Cheese, & Pecans

Myrecipes.com – e-mail
Cooking Light, July 2009 - Laraine Perri,
4 servings (serving size: about 1-3/4 cups salad and 1-1/2 teaspoons cheese)
Prep: 30 Minutes

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.

One serving(calculated w/o bread) equals: Calories 285; Fat 14 g (Saturated fat 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; Sodium 203 mg