Just Peachy Chicken Salad Recipes

Steps:

• 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.

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:

• 1. Toast the almonds: Place a single layer of nuts in a skillet. Over medium-low to medium heat, stirring constantly, toast until golden and fragrant. (Be careful not to burn them.) When cool store in an airtight container.
• 2. Poach the chicken breasts: Add chicken to a large pot of water, bring to a boil, reduce heat, and simmer, covered, for about 15 to 20 minutes or until chicken is no longer pink. I like to add a chicken bouillon cube and seasoned salt to my water for extra flavor, but it's not necessary.
• 3. Drain chicken breasts. When cool, shred (or dice if you prefer).
• 4. In a bowl, combine mayo, sour cream, and lemon juice. Add salt and pepper to taste.
• 5. Add chicken, cucumber, peaches, and onion to the bowl. Mix gently.
• 6. Chill. When ready to serve, sprinkle toasted almonds on top.
• 7. * If you don't like the strong flavor of onions in your chicken salad, soak them in cold water for about 10 minutes and drain. This makes the flavor mild.

Steps:

• In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve.

Steps:

• Heat grill on high; set grill rack 4 to 6 inches above heat source. Season chicken with salt and pepper; coat with cooking spray. Grill chicken, turning once, until it reaches an internal temperature of 165°F, 5 to 8 minutes each side. Transfer chicken to a cutting board. Coat peaches with cooking spray; spread skin side up on grill grates; grill, turning once, until juicy but not mushy, 3 to 5 minutes per side. In a salad bowl, whisk mustard, vinegar, oil and 1 tablespoon water. Toss with arugula. Divide arugula among 4 plates. Slice chicken and peaches; distribute evenly among plates.

Steps:

• In a large bowl, combine first five ingredients and blend well.
• Add chicken and toss to coat.
• Stir in grapes, peas, peaches and pecans.
• Serve in lettuce-lined bowl if desired.

Steps:

• 1. Combine the first 6 ingredients in a large bowl; toss. Set aside.
• 2. Combine the oil, vinegar, soy sauce, and ginger in a small bowl, stirring with a wire whisk until blended. Pour over the chicken mixture; stir gently.
• 3. Serve on lettuce leaves; sprinkle with pecans. Garnish with peach slices if desired.