Peachy Southern Chicken Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Chicken can be warm or chilled in this salad. This recipe is also a great way to use leftover barbecued chicken. Darlin', the Southern part of this dish's name refers to the peaches and chicken, a beloved combination below the Mason-Dixon line, especially when combined with a mustard-creamy dressing. From MSN recipes with my changes. Ingredients:
1/2 cup sour cream |
1/4 cup white wine vinegar |
3 -4 tablespoons dijon-style mustard |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 small romaine lettuce |
4 slices thick-cut bread, toasted |
2 -4 tablespoons honey |
2 -4 tablespoons butter, mixture (blended with honey) |
1 (2 -2 1/2 lb) deli rotisserie-cooked chicken |
4 medium peaches or 4 medium nectarines, pitted & sliced |
2 tablespoons shredded fresh basil or 2 tablespoons marjoram leaves |
Directions:
1. For dressing, in a small bowl whisk together sour cream, vinegar, mustard, garlic, salt, and pepper; set aside.
2. Remove a few outer leaves from romaine heads.
3. Reserve removed leaves for another use. Halve romaine heads lengthwise.
4. Spread each toast slice with honey-butter; place one slice on each of 4 serving plates.
5. Slice white meat from chicken breast, about 1/4 inch thick.
6. Top bread with a half head of romaine. Arrange chicken slice and peaches on greens.
7. Sprinkle with mint and basil or marjoram. Drizzle with dressing.
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