Chipotle Peach Salad
A light salad of peaches, chicken and romaine lettuce serves as a fresh first course.
Photography courtesy California Tree Fruit Agreement.




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June 2010

Product Reviews / Main Nibbles / Vegetables

Peach Recipes

Page 2: Chipotle Peach Salad


This is Page 2 of a 5-page article. Click the black links below to view the other pages. For more stone fruit recipes, check out our summer plum article.

On The Menu


Chipotle Peach Salad

A refreshing first course, this salad takes advantage of summer’s bounty—fresh peaches and salad greens. Recipe yields 4 to 6 servings.


  • 1 pound boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1-1/2 tablespoons adobo sauce from chipotle can, divided
  • 1 chipotle pepper
  • 2 ripe white or yellow peaches, divided
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 bag hearts of romaine lettuce
  • 1/2 cup quartered and thinly sliced red onion
  • 1/2 cup coarsely crushed white tortilla chips


  1. Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush with 1 tablespoon adobo sauce.

  2. Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips.

  3. Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth.

  4. Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips.



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Recipes courtesy California Tree Fruit Agreement. All other materials