Summer Eats: Roast Chicken Salad with Peaches, Goat Cheese and Pecans

The summer Max and I were married (2009) I came across this recipe in Cooking Light for peach salad. I was obsessed with it. All the ingredients just work (I often omitted the chicken and served it as a side salad - with the chicken, it's a whole meal!). I made the salad probably ten times just in the first month. I think I might have overdone it because I had no desire to make it the next couple summers. This summer came around, however, and I knew I had to have it again! 

Roast Chicken Salad with Peaches, Goat Cheese and Pecans

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• 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 

1. Directions: 

1. 1. Combine first 8 ingredients; stir with a whisk.

1. 2. Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.

*In my opinion, the effort of making the dressing from scratch, peeling the peaches, toasting the pecans etc. is totally worth it! This salad is amazing.