Makes 4 servings. Difficulty
For the dressing: 2-1/2 Tablespoons balsamic vinegar 1-1/2 Tablespoons extra virgin olive oil 1-1/2 Tablespoons shallots, minced Juice of 1/2 lime 2-1/2 teaspoons pure maple syrup 1/2 teaspoon gf Dijon mustard Salt and freshly ground black pepper to taste
For the salad: 2 cups shredded skinless, boneless roasted chicken 2 firm-ripe peaches, sliced 1/4 of a red onion, vertically sliced thin 1/4 cup pecans, toasted and chopped coarsely 5 ounces of gourmet greens, washed and dried 2 Tablespoons crumbled feta
Whisk the salad dressing ingredients (balsamic vinegar thrugh gf dijon). Adjust seasonings to taste with salt and freshly ground black pepper. Set aside.
Combine the chicken and remaining ingredients, except the feta, in a large bowl. Drizzle half the dressing over the top and toss. Add more dressing if needed (the salad should be lightly dressed, not soaked). Sprinkle feta over top and serve.
This is a delicious salad perfect for lunch or even a dinner entree.
If you don’t have roasted chicken you could also pan sear a boneless, skinless chicken breast and slice that for this salad.