Holy crap these sound easy and good.
- 2 whole Chicken breast cooked (boiled)
- 2 medium Peaches sliced
- 6 tablespoon Poppy Seed Dressing
- 1 head Butter Lettuce
- 0.5 head Iceberg Lettuce
- 0.5 cup Pecans chopped
- 12 Cherry tomatoes
Mix cooked chicken breast, peaches, pecans, celery with poppy seed dressing. Refrigerate. When ready to serve, arrange salad on bed of Butter (or Boston) lettuce and torn iceberg lettuce. Garnish with pecans and cherry tomatoes.
Serving Size= 4. Active Time= 15 minutes
- 2 ripe peaches (or nectarines)
- 1 medium-sized head red leaf lettuce (or other lettuce)
- 1/2 cucumber
- 1 ripe Hass avocado
- 1/2 cup crumbled blue cheese (or like cheese)
- 1/4 cup mixed (or Kalamata olives) optional
- juice of 1 lemon
- 3 tablespoons plus 2 tablespoons olive oil
- salt/ pepper to taste
While grill is warming, prepare salad. Slice peaches into 8 segments. Carefully pull apart each segment and brush all sides with the 2 tablespoons olive oil, set aside. Wash and drain the lettuce, add it to the salad bowl. Slice the cucumber, avocado, crumble the blue cheese and add them to the lettuce. Top with olives, sprinkle lemon juice and remaining 3 tablespoons olive oil over salad. Add salt and pepper to taste. Grill the two meat sides of the peaches until blackened, about 3 minutes each side. Careful when transporting peaches to the salad bowl as they will be juicy and can easily fall apart. The sugars will have caramelized adding a fabulous color and scent to the peaches.
Note: No grill? Broil your fruit about 3 minutes each side, until blackened for a similar great taste!