Thursday, December 10, 2009

Chicken Salad with Peaches and Blue Cheese

EXCELLENT dressing, regardless of what kind of salad you make.

Chicken Salad with Peaches and Blue Cheese
2 heads romaine lettuce
1 store-bought rotisserie chicken, cut into bite size pieces
2 peaches, roughly chopped
3/4 cup (3 ounces) blue cheese
1/2 cup (2 ounces) almonds
1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper

Arrange the lettuce, chicken, peaches, cheese, and almonds on a platter or individual plates.  Whisk together the vinegar, oil, salt and pepper in a small bowl.  Drizzle the vinaigrette over the salad.

Use pears or grapes instead of peaches
Replace romaine with arugula, watercress, or spinach
Swap goat cheese for blue
Use walnuts instead of almonds

Heat's Notes:
We used bagged lettuce and canned peaches and it turned out great!
Any kind of chicken would do, the store bought is because it is a "no cook" recipe from the book!
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