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Chicken Chopped Salad

 Chicken Chopped Salad
Lime dressing gives lively flavor to this crunchy salad tossed with peaches, peppers and peanuts. The unusual combination is a great way to use up leftover chicken or turkey and packs well for lunches or picnics. It's also terrific with the addition of grapefruit sections or pineapple tidbits. -Diane Halferty, Corpus Christi, Texas
6 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 cups chopped or torn mixed salad greens
  • 2 cups chopped cooked chicken
  • 1 cup chopped celery
  • 1 can (15-1/4 ounces) peaches, drained and chopped
  • 1 cup chopped sweet red or yellow pepper
  • 1/3 cup thawed limeade concentrate
  • 1/4 cup canola oil
  • 2 tablespoons white vinegar
  • 2 to 3 tablespoons minced fresh cilantro
  • 1-1/2 teaspoons minced fresh gingerroot
  • 1/4 teaspoon salt
  • 1/2 cup dry roasted peanuts

Directions

  • In a large salad bowl, combine the first five ingredients. In a jar
  • with a tight-fitting lid, combine the limeade concentrate, oil,
  • vinegar, cilantro, ginger and salt; shake well. Pour over salad and
  • toss to coat. Sprinkle with peanuts. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.