Peach Chicken Salad
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.4 ServingsPrep: 25 min. + chilling
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. Yield: 4
- servings.
Nutrition Facts: 1-1/4 cups equals 225 calories, 2 g fat (1 g saturated fat), 54 mg cholesterol, 193 mg sodium, 30 g carbohydrate, 3 g fiber, 22 g protein. Diabetic Exchanges: 2 lean meat, 1 starch,