Peach and basil … two of my favorites, but I would never imagine that they would make chicken salad out of this world! Seriously, this was by far, the BEST chicken salad I have ever eaten. Not to mention, look at how PRETTY it is! I have mentioned it before, but colorful food just always seems to taste better!
I got this recipe from Grandma Loy’s Kitchen , my Secret Recipe Club assignment this month. Loy, is a mother of three and grandmother of three, and has been married to her husband for over 50 years. When she’s not whipping something tasty up in the kitchen, she enjoys sewing and knitting and reading cookbooks and blogs. Loy has quite an extensive recipe list, and I had so much fun browsing! Almond Joy Fudgies, Homemade Rice A Roni, and Boursin Smashed Red Potatoes were some of the other recipes I considered, but I kept coming back to her Peach Chicken Salad with Peach Basil Dressing. I am over the moon that it was what I chose!
Peaches, celery, sweet red bell pepper, green onion and shredded chicken, mixed with a dressing made of peaches and basil that is to die for! This recipe would be perfect for a shower or get together, but I can tell you we will eat it on just your average Tuesday! 😉
The flavors marry over night in the fridge, making them all the more scrumptious!
I served them on these cute little knotted rolls that I found. Serving over a bed of lettuce would be wonderful, too.
Either way, or just out of the bowl with a fork — you are going to want to try this salad! It’s perfect for summer!
- For the Dressing:
- 1 ripe peach, peeled and cut into quarters
- 2 Tablespoons lemon juice
- 1 Tablespoon extra virgin olive oil
- 1/2 Tablespoon fresh basil, chopped
- 2 1/2 Tablespoon vinegar (I used Tarragon)
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 2 t. sugar or to taste
- 1/8 teaspoon coarse ground pepper
- 1/3 cup mayonnaise
- For the Salad:
- 2 ripe peaches peeled and cubed
- 2 large chicken breasts, cooked and shredded (2 cups)
- 3 ribs of celery, chopped
- 1/2 cup green onion, chopped
- 1/2 cup sweet red bell pepper, chopped
Shred chicken, and combine with peaches, celery, onion and red pepper. Set aside.
In either a blender or using your hand blender, combine dressing ingredients,. blending until smooth. Pour over chicken mixture, stir to combine.
Cover and place in the refrigerator overnight.
Serve on rolls or a bed of lettuce.
Amount Per Serving: Calories: 561 Total Fat: 37g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 115mg Sodium: 615mg Carbohydrates: 24g Fiber: 4g Sugar: 19g Protein: 35g
Find out more about the Secret Recipe Club – and check out this month’s recipes from my group below!