Chicken and Peach Cobb Salad

Chicken and Peach Cobb Salad IMAGE Image by: Chicken and Peach Cobb Salad IMAGE Author: Canadian Living

Whether grilled, pan-fried or roasted, leftover chicken makes a fantastic, protein-rich salad starter. Fresh peaches add a nice touch of sweetness to this dish, but you can omit them if they aren't in season.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: September 2015

Ingredients

  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon each salt and pepper
  • 4 cups light packed torn Boston lettuce
  • 2 cups sliced grilled or roasted boneless skinless chicken breasts
  • 1 nectarine pitted and cut in wedges
  • half avocado peeled, pitted and sliced
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons sliced natural (skin-on) almonds toasted

Method

In small bowl, whisk together oil, lemon juice, mustard, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

In separate bowl, combine lettuce, chicken, peach, avocado, blue cheese
and almonds. (Make-ahead: Refrigerate in airtight container for up to 4 hours.) Add dressing; toss to coat.

Tip from The Test Kitchen: If you're making the salad ahead of time, generously brush the sliced avocado with lemon juice to prevent it from browning.

Nutritional facts per serving: about

  • Fibre 6 g
  • Sodium 618 mg
  • Sugars 8 g
  • Protein 33 g
  • Calories 410.0
  • Total fat 26 g
  • Potassium 861 mg
  • Cholesterol 77 mg
  • Saturated fat 6 g
  • Total carbohydrate 15 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken and Peach Cobb Salad

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