Recipe
May 27, 2009
Chipotle Peach Salad Recipe
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.
Directions
Yield:
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.