Chicken Salad With Peaches and Blue Cheese | Oregonian Recipes

Ingredients

• 2 heads romaine lettuce, leaves cut crosswise into 1-inch strips
• 3 cups chopped cooked chicken
• 2 peaches, peeled and roughly chopped
• 1/4 to 1/2 cup crumbled blue cheese
• 1/4 to 1/2 cup almonds, roughly chopped
• 1/4 cup white wine vinegar
• 2 to 4 tablespoons extra-virgin olive oil (divided)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper