Peach Chicken Salad Recipe
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Peach Chicken Salad Recipe

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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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 4 servings


  • 3 medium peaches, peeled and cubed
  • 2 cups cubed cooked chicken breast
  • 1 medium cucumber, seeded and chopped
  • 3 tablespoons finely chopped red onion
  • 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

Nutritional 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.


  1. 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.
Originally published as Peach Chicken Salad in Country Woman July/August 2005, p42

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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BarbieQgal User ID: 6107556 135037
Reviewed Aug. 13, 2012

"A very refreshing summer salad, and to make it even easier we used some leftover rotisserie chicken. We also added in some avocado. The dressing seemed too vinegary tasting, so I matched the vinegar with 1/4 cup of olive oil, brought the dressing up to a five star. Oh and we topped with some Feta cheese...Yum!"

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