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Chicken, Chipotle and Peach Salad

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“This light summer dish is infused with Mexican flavours. Peaches add juicy sweetness to the dressing. Reprinted with permission from the California Tree Fruit Agreement.”
READY IN:
45mins
SERVES:
4
YIELD:
1 large salad
UNITS:
US

Ingredients Nutrition

Directions

  1. Step 1: Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush with 1 tablespoon adobo sauce.
  2. Step 2: Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips.
  3. Step 3: Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar and blend until smooth.
  4. Step 4: Pit and thinly slice the remaining peach and place in a large salad bowl with the Romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips. Enjoy it.

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