Recipe courtesy of Earl’s Organic Produce.
Romaine Salad w/ Rotisserie Chicken, Peaches & Blue Cheese
This no cook recipe takes less than 30 minutes to prepare and is perfect on a hot summer day.
Serves 4-6 People
1 10oz package organicgirl Romaine Whole Leaf
4-6 medium sized peaches
1 Rotisserie Chicken
¾ cup blue cheese (I like using local Pt. Reyes blue cheese)
1 cup walnuts or almonds
⅓ cup of good quality olive oil
⅔ cup good quality vinegar. White wine, red wine or apple cider all work well.
Chop romaine lettuce and peaches into bite sized pieces.
Shred 2 ½ cups of chicken.
Toast walnuts or almonds and then chop.
Crumble blue cheese and set aside.
In a bowl mix the olive oil and vinegar with a whisk or fork. Taste the dressing at this point and add more vinegar if needed. I like my dressing to have a nice tang to it.
Mix dressing to taste with the romaine leaves in a large bowl. You will have some dressing left over. Toss salad with chicken, nuts and blue cheese. Sprinkle salad with chopped peaches and serve.