Chipotle Peach Chicken Salad

Chipotle Peach Chicken Salad

Yield: 4 to 6 Servings
Cook/Prep Time: 30 - 60 minutes

How To Make

Yield: 4 to 6 Servings
Cook/Prep Time: 30 - 60 minutes


  • 1 lb. boneless, skinless chicken breasts
  • Salt and pepper
  • 1 chipotle pepper + 1 ½ tablespoons adobo sauce
  • 2 California peaches, divided
  • 3 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 1 (10 oz.) bag of chopped Romaine lettuce
  • ½ cup quartered and thinly sliced red onion
  • ½ cup coarsely crushed tortilla chips


  1. Rinse chicken breasts and pat dry. Sprinkle with salt and pepper and brush both sides with 1 tablespoon adobo sauce. Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips.
  2. Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining ½ tablespoon adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth. Set dressing aside.
  3. Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine and onion. Drizzle with dressing and toss well. to coat. Top with tortilla chips.

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