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Peach Chicken Salad Recipe

Peach Chicken Salad Recipe

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 YIELD: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


  • 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.

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, 1 fruit.

Reviews for Peach Chicken Salad

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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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Wine Pairings

Light-Bodied White Wine

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