A scrumptious salad filled to the brim with white peaches, juicy chicken pieces, candied walnuts and goat cheese drizzled with a homemade lemon vinaigrette.
See recipe with photos on the blog: https://www.babygizmo.com/white-peach-chicken-walnut-goat-cheese-salad/ (Posted here with author's permission).
Over medium high heat, heat a swirl of olive oil (just enough to cover a 10 inch cast iron pan) and 1 tablespoon of butter. While it heats, prep your chicken breast filets by rinsing them and patting them dry. Season well with salt and pepper. Lay them in the cast iron pan and cook for 5-7 minutes on one side, flip and cover and cook for an addition 3-5 minutes. You want each side to have a golden brown color so watch for that. Remove from heat and finish cooking in a 350 degree oven for 10-15 minutes. Just enough for the center of each breast not to be pink. While your Foster Farms chicken is cooking, rinse the spinach and pat dry with a paper towel. Divide evenly on to plates for each person you’ll be serving. On a cutting board, chop white peaches into bite size pieces. In a non-stick pan, heat walnuts and sugar over medium high heat. Stirring frequently. The sugar can burn fast so keep an eye on this … or opt for plain walnuts if you don’t have a preference between candied and not. Remove from heat as soon as the walnuts are coated with a light layer of sugar. When your chicken is done, slice each breast and begin layering your salad. First, a bed of spinach, then a fan of sliced chicken and a sprinkle of white peach bites, candied walnuts, and a crumble of goat cheese. Top with dressing and get ready to taste comfort!
Whisk all dressing ingredients in a small cup and set to the side.