Summary
| Yield | |
|---|---|
| Source | Priscilla Gilbert |
| Prep time | 30 minutes |
| Recipe Categories |
Description
Refreshingly simple, this summer salad highlights this year's bountiful peach crop. If you've never experienced a tree-ripened peach, you'll want to run to your nearest farmers market or orchard! Raising peaches in Kansas is a risky proposition. In 2007, a late freeze hit during a critical period and the entire crop was lost. 2009 is shaping up to be a great year for peaches. Get them while you can...
Ingredients
- 3ripe peaches from market, peeled and diced
- 2ccooked chicken breast, shredded
- 1medium cucumber, peeled and diced
- 3Tred onion, finely chopped
- 1⁄4cwhite wine vinegar
- 1Tfresh lemon juice
- 1⁄4cfresh mint, minced
- 1⁄4tsalt, or to taste
- 1⁄8tfreshly ground pepper
Instructions
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 a bed of lettuce or use in a wrap with fresh market greens.
Notes
A note on chicken: Many Kansas communities are fortunate to have meat producers at their farmers markets. Locally-raised, pastured and free-range poultry is gaining in popularity. In fact, producers are challenged to keep-up with demand. If you're curious about what terms like pastured and free-range mean, please check out our glossary of terms in the "extras" section.
Please include nutrition
Please include nutrition facts per serving along with the recipe. Thank you!
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