- 3 fresh peaches - peeled, pitted, and cubed
- 2 cups cubed cooked chicken breast
- 1 cucumber, seeded and chopped
- Dressing:
- 1/4 cup white wine vinegar
- 1/4 cup minced fresh mint
- 1/3 cup white sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 dashes hot sauce, or to taste
- 2 avocados - peeled, pitted, and cubed
- Combine peaches, chicken, and cucumber in a large bowl.
- Blend vinegar, mint, sugar, lemon juice, salt, pepper, and hot sauce in a blender until vinaigrette is smooth. Drizzle vinaigrette over peach mixture; toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.
04/30/2018
recipepes.com
Minty Peach Chicken Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
