Chicken Salad with Peaches and Blue Cheese

2 heads romaine lettuce, leaves cut crosswise into 1-inch strips1 store-bought rotisserie chicken, meat sliced into bite-size pieces2 peaches, roughly chopped, peel first, if desired 3/4 cup (3 ounces) mild blue cheese, crumbled 1/2 cup (2 ounces) almonds, roughly chopped 1/4 cup white wine vinegar 1/4 cup extra-virgin olive oil1 teaspoon kosher salt 1/4 teaspoon black pepperArrange the lettuce, chicken, peaches, cheese, and almonds on a platter or on individual plates.Whisk together the vinegar, oil, salt, and pepper in a small bowl. Drizzle the vinaigrette over the salad.Cook's notes: Customize the salad based on the season-or the contents of your refrigerator. Use thinly sliced pears or halved red grapes in place of the peaches. Replace the romaine lettuce with spinach, arugula or watercress. Swap goat cheese for the blue. Try walnuts instead of almonds.Serves six.Nutrition values per serving: 402 calories, 26 g fat (7 g saturated), 8 g carbohydrates, 3 g fiber, 33 g protein, 90 mg cholesterol, 691 mg sodium."Real Simple: Meals Made Easy" (2006 Time Inc., $24.95)