Southern Peach Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 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 part of this dish's name refers to the peaches and chicken, a beloved combination below the Mason-Dixon line Ingredients:
1/2 cup purchased crème or dairy sour cream |
1/4 cup white wine vinegar |
3 to 4 tablespoons dijon-style mustard |
2 cloves garlic, minced |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 small heads small heads romaine lettuce |
4 slices thick-cut bread, toasted, or large slices sourdough bread |
toasted |
2 to 4 tablespoons purchased honey-butter |
1 2- to 2-1/2-pound purchased roasted chicken, quartered |
4 medium peaches or nectarines, pitted and sliced |
2 tablespoons shredded fresh basil or marjoram leaves |
Directions:
1. For dressing, in a small bowl whisk together crème fraiche or 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.
4. Halve romaine heads lengthwise.
5. Spread each toast slice with honey-butter; place one slice on each of 4 serving plates.
6. Top each with a half head of romaine.
7. Arrange chicken and peaches on greens.
8. Sprinkle with mint and basil or marjoram. Drizzle with dressing.
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