Chicken Salad With Fresh Peaches Food

PEACH CHICKEN SALAD

Steps:

• 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.

CREAMY CHICKEN SALAD WITH PEACHES

Steps:

• Mix cream cheese and poppy seed dressing together in a bowl; fold in chicken, peach, walnuts, and green onions until well coated.

CHICKEN SALAD WITH FRESH PEACHES

Steps:

• 1. Toast the almonds: Place a single layer of nuts in a skillet. Over medium-low to medium heat, stirring constantly, toast until golden and fragrant. (Be careful not to burn them.) When cool store in an airtight container.
• 2. Poach the chicken breasts: Add chicken to a large pot of water, bring to a boil, reduce heat, and simmer, covered, for about 15 to 20 minutes or until chicken is no longer pink. I like to add a chicken bouillon cube and seasoned salt to my water for extra flavor, but it's not necessary.
• 3. Drain chicken breasts. When cool, shred (or dice if you prefer).
• 4. In a bowl, combine mayo, sour cream, and lemon juice. Add salt and pepper to taste.
• 5. Add chicken, cucumber, peaches, and onion to the bowl. Mix gently.
• 6. Chill. When ready to serve, sprinkle toasted almonds on top.
• 7. * If you don't like the strong flavor of onions in your chicken salad, soak them in cold water for about 10 minutes and drain. This makes the flavor mild.

SAVORY PEACH CHICKEN

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

CHICKEN AND PEACHES

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

CHICKEN SALAD WITH PEACHES AND WALNUTS

Steps:

• Boil chicken breasts for 20 minute cool and cube.
• peel peaches (if desired) and dice.
• roughly chop walnuts.
• thinly slice green onions.
• combine chicken, peaches, onion and walnuts in large bowl.
• combine dressing ingredients, mix well.
• pour over chicken mixture and refrigerate until ready to serve.
• To serve put salad greens into individual bowls and mound chicken/dressing mixture on top.
• Or place serving bowls of both the chicken and salad greens and let people dish their own.
• A fresh loaf of herb bread compliments this salad for a complete meal.

FRESH PEACH AND PECAN CHICKEN SALAD

Steps:

• Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
• Serve immediately on lettuce leaves.

CHICKEN SALAD WITH PEACHES AND WALNUTS

Steps:

• Cut 1 peach into 1/3-inch pieces; place in large bowl. Add chicken and onion. Toss with enough dressing to coat. Cover and chill 15 minutes to 2 hours.
• Add lettuces and walnuts to chicken mixture and toss to coat, adding more dressing, if desired. Mound salad on large plate. Cut remaining peach into thin wedges. Garnish salad with peach wedges and serve.

ROAST CHICKEN SALAD WITH PEACHES, GOAT CHEESE, AND PECANS

Steps:

• Combine first 8 ingredients; stir with a whisk.
• Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.

GRILLED CHICKEN AND PEACH SALAD

Steps:

• Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.