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Chicken and Peaches Platter

Philippa Brathwaite
6 Hands-On Time: 0hr 20m Total Time: 0hr 20m


  • 2 heads romaine lettuce, cut crosswise into 1-inch strips
  • 1 store-bought rotisserie chicken, meat thickly sliced
  • 2 ripe peaches (peeled, if desired), roughly chopped
  • 3 ounces (3/4 cup) blue cheese, crumbled
  • 1/2 cup (2 ounces) almonds, roughly chopped
  • 1/4 cup white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Arrange the lettuce, chicken, peaches, cheese, and almonds on a platter.
  2. In a small bowl, whisk together the vinegar, oil, salt, and pepper. Drizzle the vinaigrette over the salad and toss.
By Frances Boswell,  July 2006

Quick Tip

For the crispiest results, broil chicken pieces skin-side up. If the recipe calls for turning the meat halfway through, start bone-side up.

Nutritional Information

  • Per Serving
  • Calories 574Calories From Fat 66%
  • Fat  42g
  • Sat Fat  9g
  • Cholesterol  126mg
  • Sodium  635mg
  • Carbohydrate  12g
  • Fiber  6g
  • Sugar  6g
  • Protein  37g
What does this mean? See Nutrition 101.

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