Just Peachy Chicken Salad Recipes

PEACH CHICKEN SALAD

Steps:

• In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

PEACH SALAD {WITH GRILLED BASIL CHICKEN AND WHITE BALSAMIC-HONEY VINAIGRETTE}

Steps:

• In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 5 hours.
• Preheat a grill to 425 - 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). Transfer to a cutting board and let rest 10 minutes then slice into strips or dice into cubes.
• Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.
• In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately after adding dressing.

CHICKEN SALAD WITH FRESH PEACHES

Steps:

• 1. Toast the almonds: Place a single layer of nuts in a skillet. Over medium-low to medium heat, stirring constantly, toast until golden and fragrant. (Be careful not to burn them.) When cool store in an airtight container.
• 2. Poach the chicken breasts: Add chicken to a large pot of water, bring to a boil, reduce heat, and simmer, covered, for about 15 to 20 minutes or until chicken is no longer pink. I like to add a chicken bouillon cube and seasoned salt to my water for extra flavor, but it's not necessary.
• 3. Drain chicken breasts. When cool, shred (or dice if you prefer).
• 4. In a bowl, combine mayo, sour cream, and lemon juice. Add salt and pepper to taste.
• 5. Add chicken, cucumber, peaches, and onion to the bowl. Mix gently.
• 6. Chill. When ready to serve, sprinkle toasted almonds on top.
• 7. * If you don't like the strong flavor of onions in your chicken salad, soak them in cold water for about 10 minutes and drain. This makes the flavor mild.

FABULOUS CHICKEN SALAD

Steps:

• 1. Place chicken breasts in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer until chicken breasts are thoroughly cooked.
• 2. Cool slightly and then either shred or cut into small chunks.
• 3. Meanwhile, mince the celery and onion. Quarter the grapes. Dice the apples.
• 4. Mix the mayonnaise and coleslaw mix together. Fold in the chicken and all the prepared ingredients along with the curry powder. Mix well. If desired, add salt and pepper to taste. (I do not use any salt in this recipe--only freshly ground pepper; you can also increase the curry powder to 3/4 teaspoon if you wish a stronger flavor).
• 5. Refrigerate at least 2 hours before serving to allow flavors to blend. Keep refrigerated.

MINTY GRIDDLED CHICKEN & PEACH SALAD

Steps:

• Mix the lime zest and juice, oil and mint, then put half in a bowl with the garlic. Thickly slice the chicken at a slight angle, add to the garlic mixture and toss together with plenty of black pepper.
• Cook the beans in a pan of water for 3-4 mins until just tender. Meanwhile, griddle the chicken and onion for a few mins each side until cooked and tender. Transfer to a plate, then quickly griddle the peaches. If you don't have a griddle pan, use a non-stick frying pan with a drop of oil.
• Toss the warm beans and onion in the remaining mint mixture, and pile onto a platter or into individual shallow bowls with the lettuce and rocket. Top with the avocado, peaches and chicken and scatter over the mint. Serve with the potatoes while still warm.

CHICKEN SALAD WITH PEACHES AND WALNUTS

Steps:

• Boil chicken breasts for 20 minute cool and cube.
• peel peaches (if desired) and dice.
• roughly chop walnuts.
• thinly slice green onions.
• combine chicken, peaches, onion and walnuts in large bowl.
• combine dressing ingredients, mix well.
• pour over chicken mixture and refrigerate until ready to serve.
• To serve put salad greens into individual bowls and mound chicken/dressing mixture on top.
• Or place serving bowls of both the chicken and salad greens and let people dish their own.
• A fresh loaf of herb bread compliments this salad for a complete meal.

GRILLED PEACH, CHICKEN & FETA SALAD

Steps:

• Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
• Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
• Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.

PEACHY CHICKEN SALAD

Steps:

• 1. Combine the first 6 ingredients in a large bowl; toss. Set aside.
• 2. Combine the oil, vinegar, soy sauce, and ginger in a small bowl, stirring with a wire whisk until blended. Pour over the chicken mixture; stir gently.
• 3. Serve on lettuce leaves; sprinkle with pecans. Garnish with peach slices if desired.