Chicken, Chipotle and Peach Salad |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This light summer dish is infused with Mexican flavours. Peaches add juicy sweetness to the dressing. Reprinted with permission from the California Tree Fruit Agreement. Ingredients:
1 lb chicken breast, boneless and skinless |
salt and pepper |
1 1/2 tablespoons adobo sauce (from canned chipotle, divided) |
1 chipotle pepper |
2 ripe yellow peaches, divided |
3 tablespoons olive oil |
3 tablespoons fresh lime juice |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1 (10 ounce) bag romaine lettuce hearts |
1/2 cup red onion, quartered and thinly sliced |
1/2 cup tortilla chips, coarsely crushed |
Directions:
1. Step 1: Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush with 1 tablespoon adobo sauce.
2. Step 2: Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips.
3. Step 3: Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar and blend until smooth.
4. Step 4: Pit and thinly slice the remaining peach and place in a large salad bowl with the Romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips. Enjoy it.
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