Peach, Cherry & Chicken Salad

There is no love in my heart for summer’s heat. My ideal temperature hovers between “comfortable in a sleeveless t-shirt” and “hmmm, might want a sweater.” Being hot annoys me. It feels like a personal insult from the universe, and my attitude responds accordingly.

But.

Peach, Cherry & Chicken Salad | Paleo + LifeThe reason I don’t just pack myself off to the Outer Hebrides is the incredible bounty of luscious fruit and plump veggies summer brings our way. Stone fruit, in particular, is a weakness of mine. Peaches, nectarines, plums, apricots, cherries … any and all of them take my breath away. The kids and the husband love them, too: dessert at this time of year is often an exquisitely ripe peach or a fistful of dark cherries.

Sometimes, my cooking is inspired by a trip to the farmer’s market, desire to try a new technique, or a great sale on something special. This one? Well, it was my summer kitchen math.

Summer kitchen math goes something like:
93 degrees = too hot too cook = fast + single bowl + no stove.

I was also feeling indulgent and could not stop thinking about having dessert for dinner. So I came up with an excuse to do just that.
My beloved stone fruit takes center stage, along with crisp romaine lettuce, leftover roast chicken, and a touch of lemon thyme. I finished it with a drizzle of maple lemon dressing so delectable it made me want to lick the bowl.

Variations: If you enjoy dairy, crumble in a touch of bleu cheese. A handful of slivered almonds is also an excellent addition.

Peach, Cherry & Chicken Salad

Ingredients

    Salad:
  • One head of romaine lettuce, washed
  • 1/2 medium sweet onion such as Walla Walla
  • Leftover chicken breast from roast chicken
  • Four small peaches
  • 1 cup dark cherries
  • 2 tablespoons fresh lemon thyme
  • Bleu cheese (optional)
  • Slivered almonds (optional)
  • Maple Lemon Dressing:
  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 tablespoon + 1 teaspoon pure maple syrup
  • 1 teaspoon each salt and pepper

Instructions

    Salad
  1. With a sharp knife, thinly slice the lettuce into strips. Place in a large salad bowl.
  2. Roughly dice the onion; add to the salad bowl.
  3. Remove the chicken breast from the carcass.Slice in thin strips and add to the bowl.
  4. Cut the peaches in half, removing the pits. Slice each half into eighths (in other words, sixteen slices from each peach).
  5. Slice the cherries in half, removing the pits. Add the fruit to the salad bowl.
  6. Sprinkle the lemon thyme into the salad. Using your hands, gently toss the salad together. Set aside.
  7. Dressing
  8. In a small bowl, combine olive oil, lemon juice, maple syrup, salt and pepper. Whisk vigorously together.
  9. Drizzle over the salad. If using optional blue cheese and/or almonds, add them now. Serve immediately.
http://www.paleopluslife.com/peach-cherry-chicken-salad/

 

 

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  1. Pingback: Check In: July 2014 | paleo + life

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