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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 breast 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 breast

  • 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
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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Gluten-free recipes

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Lactose-free recipes

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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