1 Review

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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zephanie August 05, 2009
Roast Chicken Salad With Peaches, Goat Cheese, and Pecans