Roast Chicken Salad With Peaches Goat Cheese And Pecans Recipes

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ROAST CHICKEN SALAD WITH PEACHES, GOAT CHEESE, AND PECANS



Roast Chicken Salad With Peaches, Goat Cheese, and Pecans image

Fresh peaches and goat cheese headline this simple no-cook salad recipe. The 8-ingredient vinaigrette, made with pantry staples, takes minutes to make and is a delicious compliment to the other ingredients in the salad. Use a store-bought rotisserie chicken to save time in the kitchen. From Cooking Light

Provided by Abby Girl

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

2 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons olive oil
1 1/2 tablespoons shallots, minced
2 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons maple syrup
3/4 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 cups rotisserie-cooked chicken, shredded
2 cups peaches, peeled & sliced
1/2 cup red onion, sliced vertically
1/4 cup pecans, chopped & toasted
5 ounces gourmet salad greens
2 tablespoons goat cheese, crumbled

Steps:

  • Combine first 8 ingredients; stir with a whisk.
  • Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.

ROASTED-CHICKEN BREAD SALAD WITH PEAS



Roasted-Chicken Bread Salad with Peas image

Here's your new chicken dinner, complete with sides. Make a roasted chicken with bread salad and peas for a hearty, delicious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 2h

Number Of Ingredients 8

1 whole chicken (about 3 1/2 pounds)
1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
1 cup sugar snap peas, trimmed
Coarse salt and freshly ground pepper
1/4 cup plus 3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 loaf rustic bread, such as pugliese, cut into 1 1/2-inch cubes (5 packed cups)
1 cup pea shoots, for serving

Steps:

  • Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes.
  • Meanwhile, in separate batches, blanch fresh peas and snap peas (or just snap peas, if using frozen green peas) in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath; let cool completely. Drain. Slice snap peas in half on the bias.
  • Pat chicken dry and transfer to a large ovenproof skillet. Rub all over with 1 tablespoon oil. Season with salt and pepper. Roast until chicken is golden and a thermometer inserted into thigh (avoiding bone) registers 160 degrees, about 45 minutes. Transfer to a cutting board and let rest 10 minutes before carving. Loosely tent with foil to keep warm.
  • Skim fat from skillet; discard. Whisk lemon juice and 1/4 cup oil into skillet, then season with salt and pepper.
  • Heat broiler. Arrange bread on a rimmed baking sheet and toss with remaining 2 tablespoons oil. Season with salt and pepper. Broil, tossing occasionally, until toasted, about 2 minutes.
  • In a large bowl, combine toasted bread with both peas. Drizzle with lemon dressing and toss to coat. Arrange bread salad on a platter and top with chicken and pea shoots; serve.

FRESH PEACH AND PECAN CHICKEN SALAD



Fresh Peach and Pecan Chicken Salad image

This salad takes advantage of juicy ripe peaches and combines them with toasted pecans and celery for an awesome crunch factor. Feel free to serve on a toasted croissant or on Boston lettuce. For faster prep, use chilled, chopped rotisserie chicken. Leftovers will keep in the refrigerator for up to 3 days.

Provided by thedailygourmet

Categories     Salad

Time 25m

Yield 10

Number Of Ingredients 12

¾ cup Greek yogurt
½ cup mayonnaise
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon poppy seeds
½ teaspoon salt
1 pinch ground black pepper
5 cups cooked chicken, shredded or chopped
1 ½ cups chopped pecans, toasted
1 large ripe peach, pitted and chopped
2 stalks celery, chopped
Boston lettuce leaves

Steps:

  • Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
  • Serve immediately on lettuce leaves.

Nutrition Facts : Calories 340.3 calories, Carbohydrate 7.6 g, Cholesterol 61 mg, Fat 26.1 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 4.8 g, Sodium 264.4 mg, Sugar 3.7 g

CHICKEN SALAD WITH NECTARINES AND GOAT CHEESE



Chicken Salad With Nectarines and Goat Cheese image

Crunchy and creamy, sweet and tangy, this main dish salad is a new take on the goat cheese, spinach and fruit salads of the 1980s. Lemon-kissed nectarines and shallots are tossed with chicken, pita chips and greens. A mature green like spinach adds heft, but any salad green works. Goat cheese cream hidden beneath the salad is a delightful surprise; you get a bit of the tangy cream every few bites. Make it vegetarian by nixing the chicken and adding white beans to the nectarines in Step 1. Embellish freely with thinly sliced beets, sunflower seeds, sliced jalapeños or soft herbs, or swap in another stone fruit like apricots or cherries.

Provided by Ali Slagle

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 to 2 pounds ripe but firm nectarines, pitted and sliced (4 to 6)
1 large shallot, thinly sliced
6 tablespoons lemon juice, plus more to taste (from 2 lemons)
Kosher salt and black pepper
1 cup buttermilk, plus more as needed
8 ounces goat cheese, preferably herbed, at room temperature
1 tablespoon lemon zest
3 to 4 cups shredded cooked chicken (from about 1 rotisserie chicken)
1 to 2 cups lightly crushed pita chips
1/4 cup extra-virgin olive oil, plus more to taste
8 to 10 ounces salad greens, such as mature spinach, arugula or watercress

Steps:

  • In a large bowl, stir together the nectarines, shallot and lemon juice. Season to taste with salt and pepper. In a medium bowl, mash together the buttermilk, goat cheese and lemon zest. Season to taste with salt and pepper and thin with more buttermilk until it's the consistency of a dip. (Both mixtures can be made up to an hour ahead and refrigerated. Bring to room temperature before eating.)
  • When you're ready to eat, add the chicken, pita chips, and olive oil to the nectarines and stir to combine. Add the greens, season them with salt and pepper, and stir once more. Taste and adjust salt, pepper, lemon juice, and oil until flavors are bright and punchy.
  • Spread the goat cheese cream on plates, then top with the salad (or dot the salad with the goat cheese cream). Serve immediately.

ROASTED CHICKEN SALAD



Roasted Chicken Salad image

Toasted pecans, apples, and a rich sour cream dressing add a flavorful twist to our take on roasted chicken salad. Use a store-bought roasted chicken to save time. To bring this salad on a picnic, pack it in an airtight container and keep it fresh in a cooler.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 cup pecan halves (about 3 ounces), broken in half lengthwise
1 whole roasted chicken (about 3 pounds), skin removed
8 scallions, white and light-green parts only, trimmed and thinly sliced
2 stalks celery, strings removed and thinly sliced
8 ounces lady apples (about 4), or Fuji apples (about 2 medium), cored and sliced into bite-size pieces
5 tablespoons golden or dark raisins
1 tablespoon coarsely chopped fresh oregano leaves
Coarse salt and freshly ground pepper
Sour Cream Dressing

Steps:

  • Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
  • Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.

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