rotisserie chicken salad with peach salsa

This summer I have lived off of peaches, and avocados! The first thing I get when we go to our local farmers market is a bag full of peaches! Right now I have a serious salad addiction. I know it sounds awful, right? I have been growing arugula, and jalapeños in my garden this summer for all my recipes, and I cannot wait to make more dishes. I just harvested my first batch of arugula, so I had to pick some up at the grocery store the other day.

What you will need
  • two peaches, skin removed, and diced into big chunks
  • two garlic cloves, minced
  • about two tablespoons fresh cilantro
  • one avocado, pitted, and sliced into big chunks
  • one jalapeño, deseeded, and diced (wash your hands after this! you don't want to touch your face after deseeding it!!)
  • juice from one lemon
  • juice from one lime
  • one whole rotisserie chicken cooked - meat removed (I just went to Wegman's and picked up a precooked one, and removed all the meat - BIG time saver - that's my kind of thing)
  • one five ounce package of arugula
  • 1/4 cup extra virgin olive oil (or so, depending on how you like your salad)
  • 1/4 cup balsamic vinaigrette (or so, depending on how you like your salad)
  • salt and pepper
To make the peach salsa
  1. Add the peaches, garlic, avocado, jalapeño, cilantro, lemon juice, lime juice, and a dash or so of salt and pepper to a mixing bowl.
  2. Gently mix everything together, you don't want to mash the peaches and avocado
  3. Let chill in the fridge for about an hour

To make the salad
  1. Add the arugula, extra virgin olive oil, balsamic vinaigrette, and a few dashes of salt and pepper to a large salad bowl
  2. Toss
  3. Top the salad with your rotisserie chicken, then add your peach salsa
  4. Enjoy!

The peaches, and jalapeño mixture was really yummy! Love sweet, and spicy! This was really easy, and didn't cost a fortune to make either, and the best part - LEFTOVERS!

xo, p+c


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