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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Lime dressing gives lively flavor to this crunchy salad tossed with peaches, peppers and peanuts. The unusual combination is a great way to use up leftover chicken or turkey and packs well for lunches or picnics. It's also terrific with the addition of grapefruit sections or pineapple tidbits. -Diane Halferty, Corpus Christi, Texas Ingredients:
2 cups chopped or torn mixed salad greens |
2 cups chopped cooked chicken |
1 cup chopped celery |
1 can (15-1/4 ounces) peaches, drained and chopped |
1 cup chopped sweet red or yellow pepper |
1/3 cup thawed limeade concentrate |
1/4 cup canola oil |
2 tablespoons white vinegar |
2 to 3 tablespoons minced fresh cilantro |
1-1/2 teaspoons minced fresh gingerroot |
1/4 teaspoon salt |
1/2 cup dry roasted peanuts |
Directions:
1. In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the limeade concentrate, oil, vinegar, cilantro, ginger and salt; shake well. Pour over salad and toss to coat. Sprinkle with peanuts. Yield: 6 servings.
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