| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
April 1994 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Ripe peaches or nectarines |
| 2 |
c |
Dried cooked chicken |
| 1/2 |
c |
Thinly sliced red onion |
| 1/3 |
c |
Purchased poppy seed salad dressing; up to 1/2 (about) |
| 6 |
c |
Mixed baby lettuces |
| 1/2 |
c |
Chopped walnuts; toasted |
INSTRUCTIONS
Cut 1 peach into 1/3-inch pieces; place in large bowl. Add chicken and
onion. Toss with enough dressing to coat. Cover and chill 15 minutes
to 2 hours.
Add lettuces and walnuts to chicken mixture and toss to coat, adding
more dressing, if desired. Mound salad on large plate. Cut remaining
peach into thin wedges. Garnish salad with peach wedges and serve.
Serves 4.
Bon Appetit April 1994
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