Food Service Recipes
Chipotle Peach Chicken Salad
- 1 lb boneless, skinless chicken breasts
- salt and pepper
- 1 chipotle pepper + 1 1/2 tbsp adobo sauce, divided
- 2 ripe Summerwhite® or yellow peaches, divided
- 3 tbsp olive oil
- 3 tbsp fresh lime juice
- 1/2 tsp salt and sugar (each)
- 7 1/2 cups chopped 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 both sides 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 bite-size strips. Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining 1/2 tablespoon adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth. Set dressing aside. Pit and thinly slice the remaining peach and place in a large salad bowl with the chicken, romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips.
Makes 4 to 6 servings.
