Peachtree Street Chicken Salad
Yield
4 servingsPrep
50 minCook
20 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
|
|
| ½ | cup |
pecans
|
|
| 2 | medium |
peaches
ripe |
|
| 4 | tablespoons |
mayonnaise
|
|
| 2 | tablespoons |
sour cream
|
|
| 2 | teaspoons |
lemon juice
|
|
| ¾ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
brown sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
|
|
| 118 | ml |
pecans
|
|
| 2 | medium |
peaches
ripe |
|
| 6E+1 | ml |
mayonnaise
|
|
| 3E+1 | ml |
sour cream
|
|
| 1E+1 | ml |
lemon juice
|
|
| 3.8 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
brown sugar
|
|
Directions
Place chicken in a saucepan, breast side down, in 1½ inches of water.
Cover.
Simmer for 20 minutes until chicken is fork-tender.
Cool.
Cut into bite-size pieces.
During this time, toast pecans at 350℉ (180℃) F for 10 minutes.
Remove.
Coarsely break up.
Pare peaches, if desired.
Cut into ¾ inch pieces.
In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt, pepper and brown sugar.
Toss gently with the chicken, pecans and peaches.
Serve on a green leaf lettuce.
