This light summer dish is infused with Mexican flavours. Peaches add juicy sweetness to the dressing.
1 pound boneless, skinless chicken breasts
Salt and Pepper
1-1/2 tbsp adobo sauce from chipotle can, divided
1 chipotle pepper
2 ripe Summerwhite or yellow peaches, divided
3 tbsp olive oil
3 tbsp fresh lime juice
1/2 tsp each salt and sugar
1 bag hearts of Romaine lettuce
1/2 cup quartered and thinly sliced red onion
1/2 cup coarsely crushed white tortilla chips
Step 1: Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush with 1 tbsp adobo sauce.
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. 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; blend until smooth.
Step 3: 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.
Reprinted with permission from the California Tree Fruit Agreement.