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