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Peach Chicken Salad

 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


  • 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


  • 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.
Nutritional 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,

2 of 2

Peach Chicken Salad (continued)

Nutritional Facts: 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.