Roast Chicken Salad with Peaches, Goat Cheese, and Pecans

Ingredients

• 2.5 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 2 cups rotisserie chicken breast shredded boneless skinless
• 0.8 teaspoon dijon mustard 
• 2 tablespoons goat cheese crumbled
• 0.3 teaspoon kosher salt 
• 2.5 teaspoons juice of lemon fresh
• 2.5 teaspoons maple syrup 
• 1.5 tablespoons olive oil extra-virgin
• 2 cups peaches peeled sliced
• 0.3 cup pecans toasted chopped
• 0.5 cup onion red vertically sliced
• 5 ounce gourmet salad greens 
• 1.5 tablespoons shallots minced

Equipment

• bowl
• oven
• whisk

Directions

1. Combine first 8 ingredients; stir with a whisk.
2. Combine chicken and remaining ingredients except cheese in a large bowl.
3. Add vinegar mixture; toss gently.
4. Sprinkle with cheese.
5. Herbed bread: Unroll the dough from a (8-ounce) can refrigerated pizza crust. Fold dough in half; pat into a 9-inch square.
6. Let rest 15 minutes.
7. Brush dough with 1 tablespoon extra-virgin olive oil.
8. Sprinkle evenly with 2 teaspoons chopped fresh thyme, 2 teaspoons chopped fresh rosemary, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
9. Bake at 350 for 11 minutes or until golden.