Roast Chicken and Goat Cheese Salad with Lemon Vinaigrette
12 oz. roast chicken (leftover from Garlic Roasted Chicken with Citrus Sauce or rotisserie chickens)
1 head romaine lettuce, separated washed and torn into equal size pieces
4 oz. goat cheese, crumbled
2 oz. pecans, chopped and toasted
salt and pepper, to taste
To toast pecans, place in small, dry pan and heat over medium-high heat. Stir constantly until pecans turn a darker brown. Remove from heat and cool.
Combine roast chicken, romaine lettuce, goat cheese and pecans in a large salad bowl. Toss with ½ Lemon Vinaigrette Dressing (recipe below) to combine. Add remaining dressing, if desired.
Lemon Vinaigrette Dressing
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
½ teaspoon ground oregano
2 clove garlic, finely minced
sea salt and freshly ground black pepper, to taste
Combine olive oil, lemon juice, mustard, oregano, garlic, in a bowl or jar. Shake or stir vigorously to combine. Season with salt and pepper, to taste.
Serve immediately or cover and store in the refrigerator for a few days. Serve at room temperature.