Wednesday, August 15, 2012

Chicken Salad with Peaches and Blue Cheese (Feta)

This recipe has been up since I first starting typing up our favorite recipes. A great summer meal that is on frequent rotation in our kitchen. And, since I'm extra lazy these days- I often skip the recommended vinaigrette and use a little bit (because those peaches are so juicy) of my favorite poppy seed dressing.


2 heads romaine lettuce, cut crosswise into 1-inch strips.
1 rotisserie chicken, meat sliced into bite-size pieces
2 peaches, roughly chopped (with or without peel)
3/4 cups (3 oz.) crumbled blue cheese
1/2 cup (2 oz.) almonds, roughly chopped

1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tsp. kosher salt
freshly ground black pepper

1. Arrange lettuce, chicken, peaches, cheese, and almonds on a platter or on individual plates.

2. Whisk together the vinegar, oil, salt, and pepper in a small bowl. Drizzle the vinaigrette over the salad.

This can be customized to what you prefer, or what you happen to have in the refrigerator.
Instead of peaches... sliced pears, halved red grapes
Instead of romaine...spinach, arugula, spring mix
Instead of blue cheese... goat cheese, feta
Instead of almonds... walnuts, pecans

Serves 4-6.

from Real Simple: Meals Made Easy

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