Use the season’s stone fruits in this no-cook chicken salad with peaches and blue cheese. It takes less than 30 minutes to prepare and is perfect on a hot summer day.
Romaine Salad w/ Rotisserie Chicken, Peaches & Blue Cheese
Serves 4-6 People
INGREDIENTS
1 10oz package organicgirl Romaine Whole Leaf
4-6 medium-sized peaches
1 Rotisserie Chicken
¾ cup blue cheese (I like local Pt. Reyes blue cheese)
1 cup walnuts or almonds
DRESSING
⅓ cup of good quality olive oil
⅔ cup good quality vinegar. White wine, red wine or apple cider all work well.
PROCEDURE
Chop romaine lettuce and peaches into bite-sized pieces.
Shred 2 ½ cups of chicken.
Toast walnuts or almonds and then chop.
Crumble blue cheese and set aside.
In a bowl, mix the olive oil and vinegar with a whisk or fork. Taste the dressing at this point and add more vinegar if needed. I like my dressing to have a nice tang to it.
Mix dressing to taste with the romaine leaves in a large bowl. You will have some dressing left over. Toss salad with chicken, nuts and blue cheese. Sprinkle salad with chopped peaches and serve.
Recipe and Images courtesy of Susan Simitz, Earl’s Organic Produce
Originally posted 2015-08-05 16:05:41.
