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  • Find a Market
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    • What’s In Season?
    • Recipes
    • News
    • Meet Growers
    • CSA Listings
    • Albuquerque Journal
    • Shopping Tips
    • New Mexico Locally Grown Food Guide
  • Farm & Ranch
    • Join the NMFMA
    • Food Safety Training
    • Funding Opportunities
    • Permits & Regulations
    • Find Land
    • Selling Your Food
    • Marketing Tips
    • Community Kitchens
    • Food Sampling
  • Food Assistance
    • Double Up Food Bucks (DUFB)
    • Supplemental Nutrition Assistance Program (SNAP)
    • Farmers’ Market Nutrition Program (Senior & WIC Benefits)
    • FreshRx (Produce Prescription Program)
  • Connect
    • Donate
    • Get Texts
    • Find A Market
  • About NMFMA
    • Contact
    • Our Work
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Peach Chicken Salad with Cucumber

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Recipe Rating




3

Perfect for a summer lunch and a great way to use up leftover chicken and fresh mint from your garden. It also tastes just as good made with New Mexico-grown nectarines.

Ingredients:
3 medium fresh peaches, peeled and cubed
2 cups cubed cooked chicken breast
1 medium cucumber, seeded and chopped
3 tablespoons finely chopped red onion

For Mint Vinaigrette:
¼ cup white wine vinegar
1 tablespoon lemon juice
1/3 cup sugar
¼ cup minced fresh mint
¼ teaspoon salt
1/8 teaspoon pepper
4 lettuce leaves

In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

— All recipes adapted from allrecipes.com

Photo by Alison Penn

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