RoastChickenSalad

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.

(I grilled three chicken breasts and thinly sliced.)

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 (I used walnuts)
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.