Chicken Salad with Peaches, Raspberries, and Walnuts

     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!

     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.

TAKE a LOOK: