Minty Peach Chicken Salad Food

CURRIED CHICKEN & PEACH SALAD

Curried Chicken & Peach Salad image

This is a very healthy and simple salad to make; even my non-cooking husband can whip it together in minutes. We've served this to friends over the years, and they always ask for the recipe. -Radelle Knappenberger, Oviedo, Florida

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1/2 cup fat-free mayonnaise
1 teaspoon curry powder
2 cups cubed cooked chicken breasts
1/2 cup chopped walnuts
1/4 cup raisins
2 medium peaches, sliced
1 package (5 ounces) spring mix salad greens

Steps:

Mix mayonnaise and curry powder; toss gently with chicken, walnuts and raisins. Serve chicken mixture and peaches over greens.

Nutrition Facts : Calories 286 calories, Fat 12g fat (2g saturated fat), Cholesterol 54mg cholesterol, Sodium 315mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED PEACH, CHICKEN & FETA SALAD

Grilled peach, chicken & feta salad image

Contrast juicy sweet fruit with salty Greek cheese and finish with a honey, chilli and sherry vinegar dressing

Provided by Good Food team

Categories Dinner, Main course

Time 22m

Number Of Ingredients 8

Ingredients

400g pack mini chicken fillet
3 tbsp olive oil
4 ripe peaches , stoned and cut into quarters
4 tsp sherry vinegar
1 tbsp clear honey
1 red chilli , finely chopped
110g bag herb salad
100g feta cheese , crumbled

Steps:

Heat a griddle pan. Toss the chicken in ½ tbsp of the oil, and season. Cook for 3-4 mins on each side or until cooked through. Pop on a plate to rest.
Next toss the peach slices in ½ tbsp oil and some ground black pepper. Grill on their cut sides for 1-2 mins each side.
Mix the remaining olive oil, vinegar, honey and chilli. Toss with the salad leaves. Arrange the chicken and nectarine slices on top and scatter with the feta. Drizzle with the resting juices from the chicken and eat straight away.

Nutrition Facts : Calories 302 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.1 milligram of sodium

MINTY GRIDDLED CHICKEN & PEACH SALAD

Minty griddled chicken & peach salad image

This colourful salad supplies lean protein and is packed with nutrients including vitamins C and E. It's also low-calorie and provides all 5 of your 5-a-day

Provided by Sara Buenfeld

Categories Dinner, Lunch, Supper

Time 25m

Number Of Ingredients 12

Ingredients

1 lime , zested and juiced
1 tbsp rapeseed oil
2 tbsp mint , finely chopped, plus a few leaves to serve
1 garlic clove , finely grated
2 skinless chicken breast fillets (300g)
160g fine beans , trimmed and halved
2 peaches (200g), each cut into 8 thick wedges
1 red onion , cut into wedges
1 large Little Gem lettuce (165g), roughly shredded
½ x 60g pack rocket
1 small avocado , stoned and sliced
240g cooked new potatoes

Steps:

Mix the lime zest and juice, oil and mint, then put half in a bowl with the garlic. Thickly slice the chicken at a slight angle, add to the garlic mixture and toss together with plenty of black pepper.
Cook the beans in a pan of water for 3-4 mins until just tender. Meanwhile, griddle the chicken and onion for a few mins each side until cooked and tender. Transfer to a plate, then quickly griddle the peaches. If you don't have a griddle pan, use a non-stick frying pan with a drop of oil.
Toss the warm beans and onion in the remaining mint mixture, and pile onto a platter or into individual shallow bowls with the lettuce and rocket. Top with the avocado, peaches and chicken and scatter over the mint. Serve with the potatoes while still warm.

Nutrition Facts : Calories 512 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 44 grams protein, Sodium 0.2 milligram of sodium

PEACH CHICKEN SALAD

Peach Chicken Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 225 calories, Fat 2g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 193mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

MINT & BASIL GRIDDLED PEACH SALAD

Mint & basil griddled peach salad image

This vegan salad makes a healthy and filling meal, providing 4 of your 5-a-day. Enjoy hearty quinoa, creamy avocado and juicy griddled peaches

Provided by Sara Buenfeld

Categories Dinner, Lunch, Supper

Time 35m

Number Of Ingredients 11

Ingredients

1 lime , zested and juiced
1 tbsp rapeseed oil
2 tbsp finely chopped mint , plus a few whole leaves to serve
2 tbsp basil , chopped
2 peaches (300g), quartered
75g quinoa
160g fine beans , trimmed and halved
1 small red onion , very finely chopped
1 large Little Gem lettuce (165g), roughly chopped
½ x 60g pack rocket
1 small avocado , stoned and sliced

Steps:

Mix the lime zest and juice, oil, mint and basil, then put half in a bowl with the peaches. Meanwhile, cook the quinoa following pack instructions.
Cook the beans for 3-4 mins until just tender. Meanwhile, griddle the peaches for 1 min on each side. If you don't have a griddle pan, use a large non-stick frying pan with a drop of oil.
Drain the quinoa and divide between shallow bowls. Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket. Top with the avocado and peaches and scatter over the mint leaves. Serve while still warm.

Nutrition Facts : Calories 395 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

CHICKEN AND PEACH SALAD

Chicken and Peach Salad image

I am on a healthy eating push and am collecting interesting looking healthy recipes to try out. This one looks interestingly different. So, I thought I would put it here for safe keeping. I found it in the "Healthy Eating" book put out by "The Australian Women's Weekly". I appreciated that the recipe was for one person but I am sure it can be easily scaled up.

Provided by Sarah_Jayne

Categories < 15 Mins

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 1/2 ounces cooked white chicken meat, shredded
1 1/2 cups Chinese cabbage, shredded
1/4 cup fresh mint leaves, shredded
1 small peach, cut into wedges
2 tablespoons lime juice
1 teaspoon olive oil

Steps:

Combine chicken, Chinese cabbage, fresh mint leaves and peach wedges in a medium bowl.
For dressing, combine lime juice and olive oil in a small bowl.
Toss dressing with salad and serve.

Nutrition Facts : Calories 218.8, Fat 7.6, SaturatedFat 1.4, Cholesterol 60.7, Sodium 65.8, Carbohydrate 14.8, Fiber 3.2, Sugar 8.8, Protein 24.6