454 g SPICE NIGHT PEPPERS 6 PK PRODUCT OF ONTARIO
1 lb PRODUCT OF MEXICO
384 - 640 g SELECTED VARIETIES
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.
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
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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