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.
