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Chicken Salad with Peaches, Raspberries, and Walnuts

7/2/2013

2 Comments

 
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     I bought ten beautiful, large, and fragrant peaches this past week.  In the span of two days, we ate a lot of peaches in our house.  The night I made this salad, we also had peach and blueberry crisp.  Both the salad and the crisp disappeared quickly.  I love peaches!
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     The proportions for this salad are up to you.  I drizzled three chicken breasts with olive oil, sprinkled them with salt and pepper, then roasted for about 20 minutes (or until done) in a 375˚F oven; allow to cool, then slice.  Toss lettuce with some of the poppy seed dressing (recipe below); plate.  Top lettuce with chicken, slices of ripe peaches, raspberries, and toasted walnuts.  Drizzle with a little more poppy seed dressing.  ENJOY!

                              •  HONEY POPPY SEED DRESSING  •
                                               recipe from Taste of Home
• 1/3 cups canola oil
• 1/4 cup honey
• 2 tablespoons cider vinegar
• 2 teaspoons poppy seeds
• 1/2 teaspoon salt
1.  In a medium bowl, vigorously whisk together the oil and honey.  Whisk in the vinegar, poppy seeds, and salt.  Keep dressing in a jar or covered dish in the refrigerator.
  Stir well before using.


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2 Comments
Tom | Tall Clover Farm link
7/8/2013 12:15:17 am

Eileen, I was just watching America's Test Kitchen making chicken salad. While it looked great, I think your recipe is more to my liking, as it's raspberry season here!

Reply
Olivia Charlton
7/27/2013 08:57:25 pm

This is my favourite sort of food. I love fresh salads with all sorts of colours!

Reply



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