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Taste of Home

Peach Chicken Salad

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

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

  • 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.

Nutrition 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.

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