This salad recipe from Priscilla Gilbert of Indian Harbour Beach, Florida is perfect for a summer luncheon and a great way to use up leftover chicken and fresh mint from your garden. "It also tastes just as good made with nectarines," notes Priscilla.
Peach Chicken Salad
Peach Chicken Salad
Prep Time
25 min
Yield
4 servings
Ingredients
- 3 medium peaches, peeled and cubed
- 2 cups cubed cooked chicken breast
- 1 medium cucumber, seeded and chopped
- 3 tablespoons finely chopped red onion
- MINT VINAIGRETTE:
- 1/4 cup white wine vinegar
- 1 tablespoon lemon juice
- 1/3 cup sugar
- 1/4 cup minced fresh mint
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 lettuce leaves
Directions
- 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.
Nutrition Facts
1-1/4 cups: 225 calories, 2g fat (1g saturated fat), 54mg cholesterol, 193mg sodium, 30g carbohydrate (25g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 fruit.
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