->Chicken 56 <-

Makes 4 servings

2 cups cooked chicken breast, cut in 1-inch pieces

3 large ripe peaches, peeled, pitted, and diced

4 cups mixed baby greens

1/2 cup pecans, toasted

1 tablespoon crumbled goat cheese

3 tablespoons olive oil

2 green onions, minced

11/2 tablespoons sherry or red wine vinegar

2 teaspoons dry tarragon

1 teaspoon honey-Dijon mustard

Salt and pepper to taste

Whisk together all dressing ingredients. Toss with baby greens in

a large bowl. Divide salad among four plates. Arrange chicken and peaches on top of greens, garnish with pecans and goat cheese, and serve.