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Chipotle Peach and Salad https://www.metro.ca/userfiles/image/recipes/salade-peches-chipotle-blancs-poulet-5680.jpg PT15M PT15M PT30M
Pat dry chicken breasts. Sprinkle with salt and pepper and brush with 1 Tbsp.(15 mL) adobo sauce.Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through.Or cook in a frying pan over medium.Chill, then cut into small bite-size strips and set aside.Meanwhile, peel and pit one of the peaches.DressingTransfer to a blender with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth.Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine, onion and chicken.Drizzle with dressing and toss well to coat.Top with tortilla chips.Source: California Peaches - Plums - Nectarines
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1 lb (450 g) boneless, skinless chicken breasts Salt and pepper to taste 1/2 Tbsp. (22 mL) adobo sauce from chipotle can, divided 2 fresh, ripe Summerwhite peach, divided 1 chipotle pepper (buy a small can of chipotle in adobo sauce) 3 Tbsp. (45 mL) extra virgin olive oil 3 Tbsp. (45 mL) fresh lime juice 1/2 tsp. (2 mL) salt 1/2 tsp. (2 mL) sugar 10 oz (285 g) bag of hearts of romaine 1/2 cup (125 mL) red onion, thinly sliced 1/2 cup (125 mL) white tortilla chips, coarsely crushed
Chipotle Peach and Salad

Chipotle Peach and Salad

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  • Gluten-free
  • Lactose-free
6
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (450 g)
    boneless, skinless chicken breasts
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    IRRESISTIBLES ARTISAN TURKEY BREAST OR ARLA HAVARTI CHEESE

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    DELI SLICED, SELECTED VARIETIES, 2.42/100 G



  • Salt and pepper to taste
  • 1/2 Tbsp.
    (22 mL)
    adobo sauce from chipotle can, divided
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  • 2
    fresh, ripe Summerwhite peach, divided
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  • 1
    chipotle pepper (buy a small can of chipotle in adobo sauce)
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 3 Tbsp.
    (45 mL)
    fresh lime juice
  • 1/2 tsp.
    (2 mL)
    salt
  • 1/2 tsp.
    (2 mL)
    sugar
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  • 10 oz
    (285 g)
    bag of hearts of romaine
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    PRODUCT OF U.S.A. PRODUCT OF ONTARIO OR MEXICO PRODUCT OF MEXICO


    DOLE SALADS

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  • 1/2 cup
    (125 mL)
    red onion, thinly sliced
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  • 1/2 cup
    (125 mL)
    white tortilla chips, coarsely crushed
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Imprimer ma sélection

Preparation

Pat dry chicken breasts. Sprinkle with salt and pepper and brush with 1 Tbsp.(15 mL) adobo sauce.

Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through.

Or cook in a frying pan over medium.

Chill, then cut into small bite-size strips and set aside.

Meanwhile, peel and pit one of the peaches.

Dressing

Transfer to a blender with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth.

Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine, onion and chicken.

Drizzle with dressing and toss well to coat.

Top with tortilla chips.

Source: California Peaches - Plums - Nectarines

Source : California Pêches – Prunes - Nectarines

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