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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.

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CraftScout June 05, 2007

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.

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PaulaG April 19, 2007
Peachy Southern Chicken Salad