Peachy Southern Chicken Salad Recipes

SOUTHERN CHICKEN SALAD

Steps:

• Chop chicken as desired and place in a medium size mixing bowl.
• Wash celery stalks under cool water, chop very fine.
• Add chopped celery to mixing bowl.
• Add the chopped onions.
• Add sweet pickle relish.
• Add mayonnaise.
• Add a little sugar if desired.
• Add salt.
• Add black pepper.
• Add Mustard.
• Add the chopped boiled egg.
• Stir mixture well, cover and refrigerate for at least one hour prior to serving.
• Serve cool and enjoy!

PEACHY CHICKEN SALAD

Steps:

• In a large bowl, stir the mayonnaise, milk, salt, pepper and tarragon until smooth. Add chicken and toss to coat. Stir in grapes, peas, peaches and pecans. Serve in a lettuce-lined bowl if desired.

JUST PEACHY CHICKEN SALAD

Steps:

• In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve.

GRILLED CHICKEN WITH PEACH SALAD

Steps:

• Prepare a grill for medium heat; lightly oil the grill grates with the vegetable oil. Pound the chicken breasts with a meat mallet between two sheets of plastic wrap to an even thickness of about 1/2 inch. Season generously with salt and pepper and the lemon zest. Grill the chicken until firm to the touch, 3 to 4 minutes per side.
• Meanwhile, toss the peaches, tomatoes, basil, chives, lemon juice and olive oil in a medium bowl until well combined; season with salt and pepper.
• Put a piece of chicken on each of 4 plates, and then divide the salad with the juices among the plates. Drizzle the chicken and salad lightly with olive oil.

PECAN CHICKEN SALAD

Steps:

• Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
• Serve immediately or refrigerate for up to 3 days.

CRISPY WONTON CHICKEN SALAD

Steps:

• Make the dressing: In a large bowl, whisk together the vinegar, sesame oil, peach preserves, mayonnaise, soy sauce, chili powder and onion powder, and season to taste with salt.
• Prepare the salad: Add the chicken to the dressing and toss.
• To fry the wonton wrappers, cut the squares into 1/2-inch strips, then cut those strips in half crosswise to shorten them. In a medium saucepan, heat an inch of oil over medium to 350 degrees, or until a wonton strip immediately bubbles when added. Carefully add the wonton strips to the hot oil and, stirring constantly with a slotted spoon, fry until puffy and golden, 30 seconds to 2 minutes. Transfer the crispy wontons to a paper towel-lined plate and season with salt.
• Assemble the salad: Add the chopped romaine, scallions, cilantro, mint and half of the fried wontons to the bowl with the dressed chicken, and toss to combine. Season with salt as needed. Top with the remaining fried wontons and serve immediately.

PEACH LEMONADE

Steps:

• Place sugar in a saucepan. Pour in 1 cup water. Turn heat to medium and stir continuously until sugar granules are dissolved. Remove from heat and let cool.
• Pour lemon juice into a pitcher. Pour in remaining 6 cups water.
• Place pitted peaches into a Vitamix® blender. Blend until smooth. Pour peach purée into the pitcher along with the simple syrup (dissolved sugar in saucepan). Stir to combine.
• Adjust to taste. Add garnish such as a slice of peach, ice, and serve.

PEACHY CHICKEN SALAD

Steps:

• In a large bowl, combine first five ingredients and blend well.
• Add chicken and toss to coat.
• Stir in grapes, peas, peaches and pecans.
• Serve in lettuce-lined bowl if desired.

PEACHY SOUTHERN CHICKEN SALAD

Steps:

• For dressing, in a small bowl whisk together sour cream, vinegar, mustard, garlic, salt, and pepper; set aside.
• Remove a few outer leaves from romaine heads.
• Reserve removed leaves for another use. Halve romaine heads lengthwise.
• Spread each toast slice with honey-butter; place one slice on each of 4 serving plates.
• Slice white meat from chicken breast, about ¼ inch thick.
• Top bread with a half head of romaine. Arrange chicken slice and peaches on greens.
• Sprinkle with mint and basil or marjoram. Drizzle with dressing.