This peach pecan chicken salad is the perfect example – the peaches are sweet but the pecans are a little salty and a simple, bright lemon-yogurt dressing balances things out – all you need to add are your favorite greens, a little red onion and maybe some crumbled feta, you’re done. Serves 4 Total Time: 30 minutes
3 skinless boneless chicken breasts
1/2 cup pecans
2 medium ripe peaches, pared and cut into 3/4” pieces
1/2 red onion, chopped
4 tablespoons mayonnaise
2 tablespoons plain yogurt
2 teaspoons lemon juice
Salt and pepper, to taste
1 teaspoon brown sugar
10oz mixed greens or your favorite lettuce
Garnish: 1/2 crumbled feta (optional)
In a large saucepan parboil your chicken for 20 minutes or until fork tender. Let cool, then cut into bite-size pieces. During the 20 minutes, toast your pecans in a preheated 350F oven on a baking sheet for 10 minutes.
In a small bowl combine the dressing ingredients; mayonnaise, yogurt, lemon juice, salt, pepper and brown sugar; mix well.
In a serving bowl add your greens, onions, chicken, peaches and pecans. Pour on dressing and toss gently to coat. Garnish with crumbled feta, if using. Yum Yum!
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