Roast Chicken Salad With Peaches, Goat Cheese, and Pecans

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. From Cooking Light

• Ready In: 20 mins
• Serves: 4

Ingredients

• Dressing

• 2 1⁄2 tablespoons  balsamic vinegar
• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 tablespoons shallots, minced
• 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 fresh ground black pepper

• Rest of Ingredients

• 2  cups  rotisserie-cooked chicken, shredded
• 2  cups  peaches, peeled & sliced
• 1⁄2 cup red onion, sliced vertically
• 1⁄4 cup pecans, chopped & toasted
• 5  ounces  gourmet salad greens
• 2  tablespoons  goat cheese, crumbled

Directions

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.