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Salad

Fabulous Fall Salad

This is a wonderful luncheon salad:
Roast Chicken Salad with Peaches, Goat Cheese, 
and Pecans with a Balsamic Maple Vinaigrette. 
It's a delicious mouthful!

All the flavors compliment each other
perfectly, just bursting with flavor!
 The salad dressing has a little secret 
ingredient...maple syrup. It's made with
basic pantry staples and a small shallot. 
 I added all the ingredients into one of my 
saved jars, a small dijon mustard is the 
perfect size. Just shake it up.
 You can use leftover chicken, a rotisserie chicken, 
or just grill a breast. I've done it with both.
Assemble the salad ingredients. Toast the pecans
 for about 4-5 minutes in the toaster oven while
you peel and dice your peach. A vegetable peeler
works best. If you're making this ahead of time 
for a luncheon, just put the diced peach in a small 
Tupperware bowl and toss with a little lemon juice.
Arrange the salad mix on your plate and top with
the remaining ingredients. 
Drizzle on the dressing.
 You can also mix the salad in a large bowl. 
Combine ingredients, except cheese. 
Add vinaigrette mixture, toss gently.
Sprinkle with cheese. Serve
with fresh bread and butter.
I've had this salad 3 times this week!
First at a girlfriends after we enjoyed
a game of doubles tennis, then I made it for
Larry on Saturday and again today, Monday.
Yummy, yummy!
Roast Chicken Salad with 
Peaches, Goat Cheese, and Pecans 
2 C boneless chicken breast, sliced
2 C diced peeled peaches
1/2 C thinly sliced red onion
1/4 C chopped pecans, toasted
1 bag salad greens (Spring Mix)
2 T crumbled goat cheese
Combine all ingredients, except cheese.
Add vinaigrette and toss lightly. Sprinkle
with cheese. Alternately layer ingredients
on a large plate and drizzle with vinaigrette.

Balsamic Maple Vinaigrette
3 T balsamic vinegar
2 T olive oil
1 T lemon juice
1 T maple syrup
1 t dijon mustard
1/4 t kosher salt
1/4 t pepper
1 shallot, minced (about 2T)
Combine ingredients in a jar and shake.

Enjoy!