ROAST CHICKEN SALAD WITH PEACHES GOAT CHEESE AND PECANS

ROAST CHICKEN SALAD WITH PEACHES GOAT CHEESE AND PECANS image

Yield 4

Number Of Ingredients 22

Dressing:
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
Salad:
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
Bread:
13.8 oz refrigerated pizza crust
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary,
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

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. Herbed bread: Unroll the dough from a (13.8-ounce) can refrigerated pizza crust. Fold dough in half; pat into a 9-inch square. Let rest 15 minutes. Brush dough with 1 tablespoon extra-virgin olive oil. Sprinkle evenly with 2 teaspoons chopped fresh thyme, 2 teaspoons chopped fresh rosemary, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bake at 350° for 11 minutes or until golden