Roast Chicken Salad with Peaches, Goat Cheese and Pecans
I made this salad for Terry when she stayed with me for our annual “Sister’s Weekend” in the summer of 2009. We both fell in love with the recipe – especially the herbed bread that is served with it. It’s an easy salad to make if you use store-bought rotisserie chicken or, even better, the pre-packaged rotisserie chicken in the deli aisle. – Kathy
Ingredients
- 2½ tablespoons balsamic vinegar
- 1½ tablespoons olive oil
- 1½ tablespoons shallots, minced
- 2½ teaspoons fresh lemon juice
- 2½ teaspoons maple syrup
- ¾ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups rotisserie chicken breast, skinless, boneless and shredded
- 2 cups peaches, peeled and sliced
- ½ cup red onion, vertically sliced
- ¼ pecans, toasted and chopped
- 1 (5oz) package gourmet salad greens
- 2 tablespoons goat cheese, crumbled
- 1 (13.8oz) can refrigerated pizza dough
- 1 tablespoon olive oil
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a small bowl, whisk together the first 8 ingredients.
- In a large bowl, combine chicken and next 4 ingredients except goat cheese.
- Add vinegar mixture to the chicken mixture and toss gently.
- Sprinkle with goat cheese.
- To make the herbed bread, unroll the pizza dough onto a baking sheet.
- Fold dough in half and pat into a 9″ square. Let rest covered with a towel for 15 minutes.
- Preheat oven to 350° F.
- Brush dough with olive oil and sprinkle evenly with thyme, rosemary, kosher salt and pepper.
- Bake for 11 minutes or until golden.
- Cut into squares or strips and serve with the salad. Makes 4 servings.
- For the Herbed Bread: Unroll the refrigerated pizza crust. Fold dough in half, pat into a 9” square and let rest for 15 minutes. Brush dough with olive oil and sprinkle evenly with thyme, rosemary, kosher salt, and pepper. Bake at 350° for 11 minutes or until golden.
