Fabulous Fall Salad

This is a wonderful luncheon salad:
Roast Chicken Salad with Peaches, Goat Cheese, 

and Pecans with a Balsamic Maple Vinaigrette. 

It's a delicious mouthful!

All the flavors compliment each other

perfectly, just bursting with flavor!

 The salad dressing has a little secret 

ingredient...maple syrup. It's made with

basic pantry staples and a small shallot. 

 I added all the ingredients into one of my 

saved jars, a small dijon mustard is the 

perfect size. Just shake it up.

 You can use leftover chicken, a rotisserie chicken, 

or just grill a breast. I've done it with both.

Assemble the salad ingredients. Toast the pecans
 for about 4-5 minutes in the toaster oven while
you peel and dice your peach. A vegetable peeler

works best. If you're making this ahead of time 

for a luncheon, just put the diced peach in a small 

Tupperware bowl and toss with a little lemon juice.

Arrange the salad mix on your plate and top with

the remaining ingredients. 

Drizzle on the dressing.

 You can also mix the salad in a large bowl. 

Combine ingredients, except cheese. 

Add vinaigrette mixture, toss gently.

Sprinkle with cheese. Serve

with fresh bread and butter.

I've had this salad 3 times this week!

First at a girlfriends after we enjoyed

a game of doubles tennis, then I made it for

Larry on Saturday and again today, Monday.

Yummy, yummy!

Roast Chicken Salad with 
Peaches, Goat Cheese, and Pecans 

2 C boneless chicken breast, sliced
2 C diced peeled peaches
1/2 C thinly sliced red onion
1/4 C chopped pecans, toasted
1 bag salad greens (Spring Mix)
2 T crumbled goat cheese
Combine all ingredients, except cheese.
Add vinaigrette and toss lightly. Sprinkle
with cheese. Alternately layer ingredients
on a large plate and drizzle with vinaigrette.

Balsamic Maple Vinaigrette

3 T balsamic vinegar

2 T olive oil

1 T lemon juice

1 T maple syrup

1 t dijon mustard

1/4 t kosher salt

1/4 t pepper

1 shallot, minced (about 2T)

Combine ingredients in a jar and shake.

Enjoy!

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