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.