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Chipotle Peach Chicken Salad

California Plum and Quinoa SaladRecipe courtesy of California Tree Fruit Agreement.

Recipe Ingredients:

1 pound boneless, skinless poultry
Salt and ground black pepper
1 chipotle pepper plus 1 1/2 tablespoons adobo sauce from can - divided use
2 ripe yellow peaches or nectarines - divided use
3 tablespoons olive oil
3 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/2 teaspoon salt
1 (10-ounce) bag of romaine lettuce
1/2 cup quartered and thinly sliced red onion
1/2 cup coarsely crushed white tortilla chips

Cooking Directions:

  1. Rinse meat and pat dry. Sprinkle with salt and pepper and brush with 1 tablespoon adobo sauce.
  2. Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips.
  3. Meanwhile, peel and pit one of the peaches or nectarines. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth.
  4. Pit and thinly slice the remaining peach or nectarine and place in a large salad bowl with the romaine, onion and grilled chicken strips. Drizzle with dressing and toss well to coat. Top with tortilla chips.

Makes 6 servings.

Recipe and photograph courtesy of California Tree Fruit Agreement.