A light salad of peaches, chicken and romaine lettuce serves as a fresh first course. Photography courtesy California Tree Fruit Agreement.
Page 2: Chipotle Peach Salad
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On The Menu
Chipotle Peach Salad
A refreshing first course, this salad takes advantage of summer’s bounty—fresh peaches and salad greens. Recipe yields 4 to 6 servings.
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1-1/2 tablespoons adobo sauce from chipotle can, divided
- 1 chipotle pepper
- 2 ripe white or yellow peaches, divided
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 bag hearts of romaine lettuce
- 1/2 cup quartered and thinly sliced red onion
- 1/2 cup coarsely crushed white tortilla chips
Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush with 1 tablespoon adobo sauce.
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.
Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth.
Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips.
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