Skip to main content

Chicken-and-Peaches Salad

Cooks' Note

If you are eating alone, eat sparingly and return to the salad as frequently as you desire.

Recipe information

  • Yield

    serves 4. serving size: 2 heaping tablespoons.

Ingredients

2 boneless, skinless chicken breasts, cooked and chilled
One 3-ounce package Neufchâtel cheese, at room temperature
1/4 cup mayonnaise
1 teaspoon chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon white pepper
One 16-ounce can peach halves (juice packed), drained and diced
1/2 cup cashews, broken, toasted
1/2 cup chopped celery
4 lettuce leaves

Preparation

  1. Step 1

    Cube the chicken.

    Step 2

    Combine the cheese, mayonnaise, basil, salt, and pepper in a large bowl.

    Step 3

    Add the chicken, peaches, cashews, and celery, and toss well.

    Step 4

    Chill in the refrigerator for 1 hour. When ready to serve, spoon the salad onto the lettuce leaves.

Great Food, All Day Long
Read More
Like miso-peanut hibachi chicken and spring orzotto.
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilling fish atop a bed of lemon slices is the key to not sticking.
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.