Chicken Salad with Peaches and Salted Cashews
From chefelaine 15 years ago
- - to make
- Serves 4
Juicy fresh peaches provide sweet contrast to the crunch of cashews and the spiciness of barbecued chicken. If using the tangy, orangy poppy seed dressing (recipe follows), serve the salad on a bed of soft-leafed lettuce. Read more If you prefer the curried honey-lime dressing (recipe follows), tuck the salad into warm naan or pita bread. See less
Ingredients
- Salad shopping list
- 2 large ripe peaches or nectarines shopping list
- 3 to 4 cups shredded or diced cold barbecued chicken, coarsely chopped shopping list
- 1/2 cup salted cashews, coarsely chopped shopping list
- 2 to 3 green onions, thinly sliced shopping list
- 1 head Boston or other soft-leafed lettuce shopping list
- ------------------------------------------------------ shopping list
- Poppy Seed Dressing shopping list
- 1 orange shopping list
- 1/2 cup sour cream shopping list
- 1 tbsp liquid honey shopping list
- 2 tsp poppy seeds shopping list
- 1/2 tsp salt shopping list
- Freshly ground black pepper shopping list
- ------------------------------------------------------ shopping list
- Curried honey-Lime Dressing shopping list
- 1 lime shopping list
- 1/2 cup plain yogurt or sour cream shopping list
- 1 tbsp liquid honey shopping list
- 1/2 tsp finely grated fresh ginger shopping list
- 1/2 tsp curry powder shopping list
- 1/2 tsp salt shopping list
- 1 small clove garlic, minced shopping list
How to make it
- Salad:
- Half-fill a medium saucepan with water and bring to a boil.
- Drop in peaches for 30 seconds, then remove and rinse under cold running water.
- Peel and dice peaches; discard peel and pits. (Note: nectarines do not have to be peeled.)
- Combine peaches, chicken, cashews and green onions in mixing bowl.
- Add dressing and toss until coated.
- Line serving plates with lettuce. Heap chicken mixture in centre of plate; garnish with additional poppy seeds and green onion slices.
- Serve right away.
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- Poppy Seed Dressing
- To make poppy seed dressing, finely grate 1/2 tsp orange zest and squeeze 3 tbsp juice.
- Stir into sour cream along with honey, poppy seeds, salt and pepper.
- Set aside.
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- Curried honey-lime dressing
- Finely grate peel from lime and squeeze 1 tbsp juice.
- Stir zest and juice into yogurt with remaining ingredients.
- Toss with chicken salad.
- Salad can also be served as a sandwich, piled into warm naan or pita bread.
The Rating
Reviewed by 8 people-
Thanks for the detailed instructions
kitchenhappy1
in Toronto loved it
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looks very good 5
Pete
dagnabbit
in Barrie loved it
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