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 minced shallots
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 shredded skinless, boneless rotisserie chicken breast
2 cups sliced peeled peaches
½ cup vertically sliced red onion
¼ cup chopped pecans, toasted
1 (5 oz) package gourmet salad greens
2 tablespoons crumbled goat cheese

(13.8 oz) can of refrigerated pizza crust
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

INSTRUCTIONS

Combine first 8 ingredients; stir with a whisk.

Combine chicken and next 4 ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese. Makes 4 servings.

Serve with 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.