Chicken and Goat Cheese Salad

Springtime is a lovely season - family gatherings, holidays and - if you're lucky, perhaps a bridal or baby shower. If you're looking for a nice, light party recipe, this is it! Chicken and Goat Cheese Salad tastes like it came from the caterer, but is not difficult to pull together at all. Fresh greens make this a perfect dish for the new season.

Because this recipe only serves four, you may want to double it. Another tip - this is good for a sit down meal, instead of a buffet. With a slightly artistic presentation of the salad on a plate, your guests will feel extra special.


1 c. pecans
1/2 c. plus 2 T olive oil (divided)
1/4 c. plus 2 T sherry vinegar
4 t. Dijon mustard
1/2 t. thyme (if you use fresh, increase to 1 t)
1/2 t. oregano (same as above)
freshly ground black pepper
1 prepared rotisserie chicken
9 c. spinach leaves - washed and dried
6 c. arugula
3 c. torn dandelion greens (or another bitter leaf of your choice)
1/2 c. thinly sliced red onion
1 c. brined olives (kalamata.... yum)
1/3 c. capers
1/2 lb. fresh goat cheese


Preheat the oven to 350 degrees. In a small bowl, combine the pecans with 2 T olive oil and a healthy pinch of sea salt. Roast for 10-15 minutes in a single layer on a baking sheet. Remove and allow to cool.

Prepare the dressing while the pecans are toasting. In a medium bowl, whisk together 1/2 cup olive oil, sherry, mustard, and the herbs. Add 1/2 t. salt and grind some fresh black pepper to taste.

From the breast of the chicken, slice into cubes or other pieces and set aside.

Take all your salad greens and place into a large serving bowl. Add red onion, capers and olives and toss with about 1/2 cup of your dressing. Add in chicken and more dressing and continue tossing.

Divide the salad onto 4 plates and top with goat cheese crumbles and pecans.

Enjoy Spring!

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