1. Whisk balsamic vinegar, chives, parsley, mayonnaise, Dijon mustard and sugar together. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Refrigerate until needed. 2. In a bowl, mix the diced chicken and the Italian dressing. Season with salt and fresh ground black pepper. Refrigerate until needed. 3. When ready to assemble, on a bed of mixed salad greens, center the drained chicken pieces with the bleu cheese crumbles to one side and the walnuts pieces to the other side. To the top and bottom of the bed of salad greens, lay out the slices of peaches. Refrigerate until needed. 4. Stir the refrigerated dressing and pour over the salad at serving time. Allow dinner guest to mix salad and dressing to personal preference. ---------------------------------------------------------------------------
Nutrition
Ingredients
