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Entree: Roast Chicken w/Peaches, Pecans & Goat Cheese

Source of Recipe

Laraine Perri, Cooking Light, JULY 2009


Recipe Introduction

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.

List of 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



Recipe

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.


Prep Time: 30 minutes
Yield: 4 servings (serving size: about 1 3/4 cups salad and 1 1/2 teaspoons cheese)