Grilled Chicken Salad with Peach-Pecan Vinaigrette
From Whole Foods MarketServes 4
You can use leftover grilled chicken to make this recipe. For extra flavor, grill the peaches and red onions, too. Nobody will guess that the fruity, nutty dressing here is made without added oil.
Ingredients
1/4 cup toasted pecans,
plus more for garnish
2 tablespoons sherry vinegar
1 tablespoon chopped candied ginger (optional)
3 peaches, pitted and sliced
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 red onion, sliced
1 head lettuce, torn into bite-size pieces
10 ounces boneless, skinless chicken breasts and/or thighs, grilled and chopped
2 tablespoons sherry vinegar
1 tablespoon chopped candied ginger (optional)
3 peaches, pitted and sliced
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 red onion, sliced
1 head lettuce, torn into bite-size pieces
10 ounces boneless, skinless chicken breasts and/or thighs, grilled and chopped
Method
Purée pecans, vinegar, ginger, one-third of the peaches, 2 to 4 tablespoons water, salt and pepper in a food processor until smooth. If desired, press through a fine sieve for a silkier dressing. Transfer to a large bowl. Add remaining peaches, onion, lettuce and chicken and toss to combine; garnish with more pecans.
