Raspberry Peach Chicken Salad
Recipe: #7354
February 07, 2012
"Found a variation of this in a small Church cookbook years ago; but there were NO peaches and NO raspberries in season. So after a few re-do's, this is what I came up with. You can have a great summertime salad in the middle of winter by using, frozen fruit right from your grocery store. I prefer to make this a complete meal by adding leftover chicken; but leave out the chicken and it makes a wonderful starter salad."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (536 g)
- Calories 609.1
- Total Fat - 38.6 g
- Saturated Fat - 5.1 g
- Cholesterol - 0 mg
- Sodium - 366.2 mg
- Total Carbohydrate - 63.3 g
- Dietary Fiber - 4.2 g
- Sugars - 51.1 g
- Protein - 5.9 g
- Calcium - 332 mg
- Iron - 2.4 mg
- Vitamin C - 151 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dressing ... Add all the ingredients for the dressing and whisk well. You can do this in a small bowl or measuring cup. I like to use a small tupperware container so I can just shake it, but also store it in the refrigerator. I start out with 3 tablespoons of jam and add 1 more if you like the dressing a bit sweeter. Refrigerate until ready to use.
Step 2
Salad ... In a large serving bowl, add the lettuce, celery, scallions, red onion, 1/2 of the peaches, mint, and toss with a spoon of the dressing. Top with the chicken, remaining peaches; and garnish with chopped nuts and raspberries which are (optional).
Step 3
Serve ... As I said, this can be a main course for lunch of dinner, or it makes a great side salad. And, if fresh fruit is available, by all means use that. But this is just a great way to get summer flavors - in the middle of winter. ENJOY!
Tips
No special items needed.
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