On Sunday, my son and his family came to dinner. I made a huge bowl of potato salad, some creamed corn, and put some chicken on the barbecue grill. I had two whole chickens, so I had some planned leftovers. I used some of that leftover grilled chicken today to make a chicken salad. Today was also my “produce day”. The day I go to town to Jim’s Produce Shop. They have the freshest vegetables and fruits in town. I shop there about twice a week. Today they had some beautiful fresh ripe peaches. I decided to use some of them in my chicken salad.
- 2-3 pieces of grilled or roasted chicken (I used a half breast, a leg, and thigh for this one)
- 2 boiled eggs
- 1 large ripe tomato
- 1/3 cup sweet pickle relish
- 2 tablespoons yellow mustard
- 1/3 cup mayonnaise
- salt and pepper to taste
- 1 fresh ripe peach per person
- Remove skin and bones from chicken pieces. Chop up the meat and put it in a large bowl. Peel and chop the boiled eggs, add to the bowl. Cut the tomato into bite sized pieces, and place in bowl with other ingredients. Add the sweet pickle relish, yellow mustard, mayonnaise, salt and pepper to the bowl. Stir to mix all ingredients well.
- Wash and dry the peaches. Cut each one in half, and remove the pit. Slice the peaches into eight pieces, and arrange in a circle on a serving plate. Place a heaping cup of chicken salad over the circle of peach slices. Serve immediately.
- I did not have any lettuce when I made this salad tonight. If you do have lettuce on hand, place a few lettuce leave on the plate first, then the peach slices and chicken salad.
This salad is naturally gluten free, too. The chicken salad part can be stored in the refrigerator for a day or two and served cold. Add the peach slices when you are ready to serve.
What would you make with fresh, ripe, juicy peaches if you had them?