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    You are in: Home / Recipes / Roast Chicken Salad With Peaches, Goat Cheese, and Pecans Recipe
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    Roast Chicken Salad With Peaches, Goat Cheese, and Pecans

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    • on August 05, 2009

      Wow! Great recipe. I made a few changes :P because I didn't have maple syrup, so I used honey. I was making chicken stock the same day, so I cooked a split chicken breast and 2 leg quarters with that and used the meat for this dish. I cooked 4 slices of bacon (which I crumbled and added to the salad) and used some of the bacon fat to warm and brown the chicken at dinner time. I also soaked the [thinly] sliced red onion in water before tossing with the salad to remove the bite. I served it with potato pancakes from leftover mashed potatoes, and we had peach cobbler with ice cream for dessert. A wonderful summer meal!

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    Nutritional Facts for Roast Chicken Salad With Peaches, Goat Cheese, and Pecans

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 315.9
    Calories from Fat 177
    Total Fat 19.7 g
    Saturated Fat 3.8 g
    Cholesterol 61.6 mg
    Sodium 178.5 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 2.2 g
    Sugars 10.8 g
    Protein 20.8 g

    The following items or measurements are not included:

    gourmet salad greens

    goat cheese


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