Peachy Southern Chicken Salad

Caroline Cooks's Note:

Chicken can be warm or chilled in this salad. This recipe is also a great way to use leftover barbecued chicken. Darlin', the "Southern" part of this dish's name refers to the peaches and chicken, a beloved combination below the Mason-Dixon line, especially when combined with a mustard-creamy dressing. From MSN recipes with my changes.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 1/2 cup sour cream
• 1/4 cup white wine vinegar
• 3 -4 tablespoons dijon-style mustard
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 small romaine lettuce
• 4 slices thick-cut bread, toasted
• 2 -4 tablespoons honey
• 2 -4 tablespoons butter, mixture (blended with honey)
• 1 (2 -2 1/2 lb) deli rotisserie-cooked chicken
• 4 medium peaches or 4 medium nectarines, pitted & sliced
• 2 tablespoons shredded fresh basil or 2 tablespoons marjoram leaves

Directions:

1. For dressing, in a small bowl whisk together sour cream, vinegar, mustard, garlic, salt, and pepper; set aside.
2. Remove a few outer leaves from romaine heads.
3. Reserve removed leaves for another use. Halve romaine heads lengthwise.
4. Spread each toast slice with honey-butter; place one slice on each of 4 serving plates.
5. Slice white meat from chicken breast, about ¼ inch thick.
6. Top bread with a half head of romaine. Arrange chicken slice and peaches on greens.
7. Sprinkle with mint and basil or marjoram. Drizzle with dressing.

Reviews

[CraftScout]

Okay, I have to say that this was a pain in the patootie to put together. Much more fiddly than I am used to doing for dinner. BUT! It was a very attractive plate, and VERY tasty. All of the flavors melded together really nicely. And of course, my tipoff that this was a Southern recipe? The fact that what amounts to a crouton is slathered in honey butter! :) Delicious, though.

[PaulaG]

This recipe reduced very nicely to 2 servings and something I can see making several times over the course of the hot months ahead. In place of rotisserie-cooked chicken, I grilled a chicken breast for each servings. The combination of flavors is wonderful and the fresh basil and mint are a great finish.