Best 6 Roast Chicken Salad With Peaches Goat Cheese And Pecans Recipes

Indulge in a culinary journey with our tantalizing Roast Chicken Salad with Peaches, Goat Cheese, and Pecans. This vibrant dish offers a harmonious blend of sweet, savory, and tangy flavors that will delight your taste buds. The succulent roast chicken, perfectly cooked to retain its juicy tenderness, is complemented by the natural sweetness of ripe peaches, the creamy smoothness of goat cheese, and the nutty crunch of toasted pecans. Drizzled with a tangy dressing, this salad is a symphony of textures and flavors that will leave you craving more.

In addition to the main recipe, we also provide variations to cater to different dietary preferences and flavor profiles. For a vegetarian option, you can substitute the chicken with grilled halloumi or tofu. For a more robust flavor, try using a smoked chicken or adding a touch of spice with a pinch of chili powder or cayenne pepper. You can also experiment with different types of nuts, such as walnuts or almonds, to add your own unique twist to the salad.

No matter how you choose to prepare it, our Roast Chicken Salad with Peaches, Goat Cheese, and Pecans is sure to be a hit at your next gathering or as a satisfying lunch or dinner option. So gather your ingredients, let your creativity shine, and embark on a culinary adventure that will tantalize your senses and leave you feeling revitalized.

Here are our top 6 tried and tested recipes!

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

Ingredients

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 SALAD

Roasted Chicken Salad image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 10 to 15 servings

Number Of Ingredients 19

Ingredients

7 1/2 pounds boneless, skinless chicken breasts
Salt and pepper
Salt and pepper
2 pinches cayenne pepper
1 tablespoon lavender
1 lemon, juiced
3 cloves garlic, minced
2/3 cup sliced roasted almonds
1 large onion, chopped
1/2 bunch celery, chopped
Dressing, recipe follows
2 tablespoons chopped parsley leaves
2 tablespoons chives
2 tablespoons chopped tarragon leaves
1 cup mayonnaise
3/4 cup sour cream
1/4 cup extra-virgin olive oil
2 tablespoons honey
Salt and pepper

Steps:

Preheat the oven to 400 degrees F.
Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
Mix all ingredients together.

ROAST CHICKEN SALAD

Roast Chicken Salad image

Here is a fast, easy salad that will make good use of that leftover chicken in the fridge. It comes together easily and melds bright ingredients into a light, satisfying main fare -- perfect for a lazy summer's weekend lunch.

Provided by Nigella Lawson

Categories quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

10 cups baby leaf spinach
5 1/2 cups roast chicken, cooled and roughly shredded
4 scallions, finely sliced into rings
1 cup chopped fresh cilantro
2 ripe avocados
1 1/2 teaspoons Maldon salt, or table salt to taste
Finely grated zest of 1 lime
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
Freshly ground black pepper

Steps:

In a large mixing bowl, combine spinach leaves, chicken, scallions and about 3/4 cup of cilantro.
Halve the avocados, and discard pits. Scoop out curls with a spoon, or peel avocados, and cut fruit into chunks or slices. Add to the salad.
In a small bowl, stir together salt, lime zest and lime juice. Whisk in oil and pepper to taste. Pour over salad, tossing gently by hand to mix.
Arrange salad on a large plate or in a salad bowl, and sprinkle with remaining chopped cilantro. Serve immediately.

Nutrition Facts : @context http, Calories 667, UnsaturatedFat 36 grams, Carbohydrate 16 grams, Fat 51 grams, Fiber 10 grams, Protein 41 grams, SaturatedFat 11 grams, Sodium 975 milligrams, Sugar 2 grams, TransFat 0 grams

SPINACH SALAD WITH CHICKEN, AVOCADO, AND GOAT CHEESE

Spinach Salad with Chicken, Avocado, and Goat Cheese image

Great salad with chicken, avocado, and goat cheese.

Provided by Bethshan

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup pine nuts
8 cups chopped spinach
1 cup halved cherry tomatoes
1 ½ cups chopped cooked chicken
1 large avocado - peeled, pitted, and sliced
½ cup corn kernels
⅓ cup crumbled goat cheese
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 pinch salt and ground black pepper to taste

Steps:

Heat a small skillet over medium-high heat. Toast pine nuts in hot skillet until lightly browned and fragrant, 3 to 5 minutes.
Put spinach into a large salad bowl; top with pine nuts, tomatoes, chicken, avocado, corn kernels, and goat cheese.
Beat white wine vinegar, olive oil, and Dijon mustard together in a small bowl until smooth; season with salt and pepper. Drizzle dressing over the salad and toss lightly to coat.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 17.9 g, Cholesterol 54.3 mg, Fat 31.8 g, Fiber 8.4 g, Protein 25.8 g, SaturatedFat 8.2 g, Sodium 354.8 mg, Sugar 2.3 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

Ingredients

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

Ingredients

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.

Tips:

For the best flavor, use ripe, juicy peaches. If you don't have fresh peaches, you can use canned peaches, but be sure to drain them well.
If you don't have goat cheese, you can use feta cheese or blue cheese instead.
If you don't have pecans, you can use walnuts or almonds instead.
To make the salad ahead of time, simply cook the chicken and chop the other ingredients. Store the chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. When you're ready to serve, assemble the salad and toss with the dressing.

Conclusion:

This roast chicken salad with peaches, goat cheese, and pecans is a delicious and refreshing salad that is perfect for a summer lunch or dinner. It's also a great way to use up leftover chicken. The combination of sweet peaches, tangy goat cheese, and crunchy pecans is a perfect balance of flavors. And the creamy dressing adds the perfect finishing touch. This salad is sure to be a hit with your family and friends. So next time you're looking for a quick and easy salad recipe, give this one a try.