Chicken Salad With Peaches And Hazelnuts Recipes

Steps:

• Combine Greek yogurt, mayonnaise, white wine vinegar, honey, poppy seeds, salt, and pepper in a large bowl. Whisk until well combined. Add chicken, pecans, peach, and celery; mix until everything is well coated.
• Serve immediately on lettuce leaves.

Steps:

• Cut 1 peach into 1/3-inch pieces; place in large bowl. Add chicken and onion. Toss with enough dressing to coat. Cover and chill 15 minutes to 2 hours.
• Add lettuces and walnuts to chicken mixture and toss to coat, adding more dressing, if desired. Mound salad on large plate. Cut remaining peach into thin wedges. Garnish salad with peach wedges and serve.

Steps:

• Boil chicken breasts for 20 minute cool and cube.
• peel peaches (if desired) and dice.
• roughly chop walnuts.
• thinly slice green onions.
• combine chicken, peaches, onion and walnuts in large bowl.
• combine dressing ingredients, mix well.
• pour over chicken mixture and refrigerate until ready to serve.
• To serve put salad greens into individual bowls and mound chicken/dressing mixture on top.
• Or place serving bowls of both the chicken and salad greens and let people dish their own.
• A fresh loaf of herb bread compliments this salad for a complete meal.

Steps:

• Peel the peaches: this is easier if you blanch them first by putting them in a pan of simmering water for a minute. (If you use nectarines, it is unnecessary to peel them).
• In a medium salad bowl, whisk together the oil and vinegar. Add the chicken, peaches, hazelnuts and cilantro. Season with salt and pepper, and toss to coat. Add the spinach leaves and toss again. Taste and adjust the seasoning. Serve immediately, or refrigerate for up to a day; it gets better as it sits. Remove from the fridge half an hour before eating.