Steves Chicken Peach Salad Recipes

ROSEMARY CHICKEN AND PEACH SALAD

Steps:

• In a small bowl, whisk together mayonnaise, balsamic vinegar, honey, Dijon, basil and 1-2 tablespoons water; season with salt and pepper, to taste; set aside. In a small bowl, whisk together soy sauce, 2 tablespoons olive oil, honey, rosemary, thyme and garlic; season with salt and pepper, to taste. In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium heat. Brush chicken with remaining 1 tablespoon olive oil; season with salt and pepper, to taste. Add chicken and corn to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, and corn is charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, bacon, peaches, avocado and onion. Pour the creamy balsamic dressing on top of the salad and gently toss to combine. Serve immediately.

PEACH SALAD {WITH GRILLED BASIL CHICKEN AND WHITE BALSAMIC-HONEY VINAIGRETTE}

Steps:

• In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil). Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken. Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 5 hours.
• Preheat a grill to 425 - 450 degrees over medium high heat. Brush grill grates lightly with olive oil then place chicken on grill. Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer). Transfer to a cutting board and let rest 10 minutes then slice into strips or dice into cubes.
• Whisk together all ingredients until well blended and season with salt and pepper to taste. Store in refrigerator until ready to use, stir again before pouring over salad.
• In a large salad bowl gently toss together lettuce, peaches, corn, pecans, onions, and grilled chicken. Sprinkle goat cheese over top and drizzle with vinaigrette. Serve immediately after adding dressing.

STEVE'S CHICKEN PEACH SALAD

Steps:

• Chill plates. Mix cooked chicken breast, peaches, pecans, celery with poppy seed dressing. Refrigerate. When ready to serve, arrange salad on bed of Butter (or Boston) lettuce and torn iceberg lettuce. Garnish with pecans and cherry tomatoes.

MINTY PEACH CHICKEN SALAD

Steps:

• Combine peaches, chicken, and cucumber in a large bowl.
• Blend vinegar, mint, sugar, lemon juice, salt, pepper, and hot sauce in a blender until vinaigrette is smooth. Drizzle vinaigrette over peach mixture; toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

CHICKEN SALAD AND PEACH SANDWICH

Steps:

• Mix together the chicken, celery, onion, almonds and mayonnaise in a small bowl.
• Spoon mixture onto 2 slices of the bread.
• Top chicken mixture with the sliced peaches.
• Top peaches with a slice of bread.

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.