Chicken Salad With Peaches and Hazelnuts |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini Ingredients:
3 peaches |
3 tablespoons hazelnut oil |
2 tablespoons balsamic vinegar |
1 lb cooked chicken |
2/3 cup hazelnuts |
1/2 cup cilantro |
salt |
pepper |
8 cups spinach leaves |
Directions:
1. Peel the peaches: this is easier if you blanch them first by putting them in a pan of simmering water for a minute. (If you use nectarines, it is unnecessary to peel them).
2. In a medium salad bowl, whisk together the oil and vinegar. Add the chicken, peaches, hazelnuts and cilantro. Season with salt and pepper, and toss to coat. Add the spinach leaves and toss again. Taste and adjust the seasoning. Serve immediately, or refrigerate for up to a day; it gets better as it sits. Remove from the fridge half an hour before eating.
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