Rating: 4.5 stars 4.7
64 Ratings
  • 5 star values: 52
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

This salad recipe from Priscilla Gilbert of Indian Harbour Beach, Florida is perfect for a summer luncheon and a great way to use up leftover chicken and fresh mint from your garden. 'It also tastes just as good made with nectarines,' notes Priscilla.

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
MINT VINAIGRETTE:

Directions

Instructions Checklist
  • In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

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Nutrition Facts

226 calories; protein 19.8g; carbohydrates 24.6g; fat 5.3g; cholesterol 52.5mg; sodium 172.4mg. Full Nutrition
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