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.

Alternatives:
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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