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Chipotle Peach Chicken Salad
Courtesy of California Tree Fruit Agreement
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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+ 1 lb. boneless, skinless poultry
+ salt and pepper
+ 1 chipotle pepper + 1 1/2 Tbsp. adobo sauce from can, divided
+ 2 ripe yellow peaches or nectarines, divided
+ 3 Tbsp. olive oil
+ 3 Tbsp. fresh lime juice
+ 1/2 tsp. each: salt and sugar
+ 1 (10-oz.) bag of romaine lettuce
+ 1/2 c. quartered and thinly sliced red onion
+ 1/2 c. coarsely crushed white tortilla chips
What to do:
1. Rinse meat and pat dry. Sprinkle with salt and pepper and brush with 1 Tbsp. adobo sauce. Grill over medium coals for about 5 min. per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips.
2. Meanwhile, peel and pit one of the peaches or nectarines. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth. Pit and thinly slice the remaining peach or nectarine and place in a large salad bowl with the romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips.
Chardonnay, Riesling/Rhine, Chenin Blanc