Peach Chicken Salad

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Peach Chicken Salad



Yield:  6 servings (easily doubled)

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes plus 2 hours to cool in refrigerator

For the Dressing:

1 ripe peach peeled and cut into chunks

2 Tablespoons lemon juice

1 Tablespoon extra virgin olive oil

1/2 Tablespoon fresh basil chopped

2 1/2 Tablespoon vinegar, such as white balsamic vinegar or white wine vinegar

1/2 teaspoon salt

1 teaspoon honey or agave

1/4 teaspoon black pepper

1/3 cup mayonnaise


For the Chicken Salad:

2 ripe peaches, peeled, pitted, and cubed

2 cups shredded chicken

¼ tsp each salt and black pepper

2 ribs celery, diced

1 shallot, minced

1 red bell pepper, minced

Instructions for making dressing:

  1. In a blender, combine all ingredients. Blend until smooth. 

  2. Set aside while you prepare the chicken salad.

Instructions for making peach chicken salad:

  1. Preheat the oven to 385 degrees.

  2. Place the chicken on a parchment lined sheet pan, season with salt and pepper, and place in the preheated oven. 

  3. Cook for 25-30 minutes until all juices run clear. 

  4. Allow to cool for 30 minutes, while preparing the other ingredients. 

  5. Prepare and combine the rest of the peach chicken salad ingredients.

  6. Shred the cooled chicken and combine all of the ingredients including the dressing. 

  7. Cool in the refrigerator for 2 hours or more if desired. 

  8. This salad is wonderful over bibb lettuce, crispy iceberg lettuce, or your favorite bread, GF bread, or even in a spinach tortilla to make a lovely wrap. 

Bon Appetit!

 *For gluten free and dairy free, be sure to check all packages.