Description
This Peach Basil Chicken Salad is a refreshing and flavorful dish combining tender shredded chicken with juicy peaches, crisp celery, and sweet bell peppers, all tossed in a vibrant homemade basil-infused dressing. Ideal for a light lunch or served on rolls or lettuce beds, this salad offers a perfect balance of sweet, tangy, and savory flavors with a creamy texture.
Ingredients
Units
Scale
Dressing Ingredients
- 1 ripe peach, peeled and cut into quarters
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon fresh basil, chopped
- 2 1/2 tablespoons tarragon vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- 2 teaspoons sugar, or to taste
- 1/8 teaspoon coarse ground pepper
- 1/3 cup mayonnaise
Salad Ingredients
- 2 ripe peaches, peeled and cubed
- 2 large chicken breasts, cooked and shredded (about 2 cups)
- 3 ribs celery, chopped
- 1/2 cup green onion, chopped
- 1/2 cup sweet red bell pepper, chopped
Instructions
- Shred Chicken and Combine Salad Ingredients: Shred the cooked chicken breasts and place them in a large bowl. Add the peeled and cubed peaches, chopped celery, green onion, and sweet red bell pepper. Mix gently to combine and set aside.
- Prepare the Dressing: In a blender or with a hand blender, combine the peeled peach quarters, lemon juice, extra virgin olive oil, chopped fresh basil, tarragon vinegar, salt, celery seed, sugar, coarse ground pepper, and mayonnaise. Blend until the dressing is smooth and well emulsified.
- Toss the Salad with Dressing: Pour the blended dressing over the chicken and fruit mixture. Stir thoroughly to ensure all ingredients are evenly coated with the dressing.
- Chill Overnight: Cover the salad tightly and place it in the refrigerator for at least 8 hours or overnight. This allows the flavors to meld and the salad to chill properly.
- Serve: Serve the Peach Basil Chicken Salad on rolls as a sandwich or on a bed of fresh lettuce for a light, satisfying meal.
Notes
- Peeling the peaches is important for a smooth dressing and a pleasant texture in the salad.
- You can substitute tarragon vinegar with apple cider vinegar if unavailable.
- The salad tastes best after chilling overnight, but it can be served after a few hours if you’re short on time.
- Adjust sugar amount in dressing based on the sweetness of your peaches.
- Store leftovers covered in the refrigerator and consume within 2 days for freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg
