Chicken and Peaches Platter

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

Ingredients

  • 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

Directions

  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
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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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