Roast chicken salad with peaches, goat cheese, and pecans

Indulge in the delightful flavors of tender roast chicken paired with juicy peaches, creamy goat cheese, and crunchy pecans in this scrumptious salad.

Ingredients:

• 2 ½ tablespoons balsamic vinegar
• 1 ½ tablespoons extra-virgin olive oil
• 1 ½ tablespoons minced shallots
• 2 ½ teaspoons fresh lemon juice
• 2 ½ teaspoons maple syrup
• ¾ teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 2 cups sliced peeled peaches
• ½ cup vertically sliced red onion
• ¼ cup chopped pecans, toasted
• 1 (5-ounce) package gourmet salad greens
• 2 tablespoons crumbled goat cheese

Instructions:

1. Mix the first 8 ingredients together using a whisk.
2. In a large bowl, mix the chicken with the other ingredients, excluding the cheese. Add the vinegar mixture and gently mix. Top with cheese.
3. To prepare herbed bread: Remove the dough from an 8-ounce can of refrigerated pizza crust and unfold it. Fold the dough in half and press it into a 9-inch square. Allow it to sit for 15 minutes. Coat the dough with 1 tablespoon of extra-virgin olive oil. Sprinkle evenly with 2 teaspoons of freshly chopped thyme, 2 teaspoons of freshly chopped rosemary, 1/4 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper. Bake at 350°F for 11 minutes or until it turns golden.

Summary:

• Calories: 1228 kcal
• Fat: 58 g
• Protein: 115 g
• Carbs: 64 g
• Potassium: 2728 mg
• Magnesium: 230 mg