Almond and Rotisserie Chicken Salad with Peaches and Goat Cheese


  • 2/3 cup sliced almonds
  • • 1 English cucumber, thinly sliced
  • • 160 ml French vinaigrette
  • • 1 small package fresh mint (about 1/2 cup leaves)
  • 1 (4 oz) log goat cheese, crumbled
  • 2 peaches, thinly sliced
  • 4 romaine hearts, chopped
  • 1 (30 oz) whole rotisserie chicken, white and dark meat, shredded
  • Black pepper to taste
  • Salt to taste


1. Prepare Ingredients:

  • Almonds: Toast the sliced almonds in a dry skillet over medium
    heat for about 5 minutes, stirring frequently until they are golden brown and fragrant. Set aside to cool.
  • Cucumber: Thinly slice the English cucumber.
  • Mint: Wash and roughly chop the fresh mint leaves.
  • Peaches: Thinly slice the peaches.
  • Romaine Hearts: Chop the romaine hearts into bite-sized pieces.
  • Chicken: Shred the rotisserie chicken into bite-sized pieces, removing the skin and bones.

2. Assemble Salad:

  • In a large salad bowl, combine the chopped romaine hearts, thinly sliced cucumber, and shredded rotisserie chicken.
  • Add the thinly sliced peaches, toasted almonds, and chopped fresh mint.

3. Add Goat Cheese:

  • Crumble the goat cheese log and sprinkle it over the salad.

4. Dress the Salad:

  • Drizzle the French vinaigrette over the salad.
  • Season with salt and black pepper to taste.

5. Toss and Serve:

  • Gently toss the salad to combine all ingredients and evenly distribute the dressing.
  • Serve immediately.

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