This is a salad for summer appetites. Not only does the chicken make it satisfying and filling, the cucumbers add a freshness and the peaches a sweetness that turn this chicken salad into a flavor medley. As peaches are at their peak in September, we recommend you make this now. O’Henry peaches are our favorite, followed closely by their relatives John Henry. They have a depth behind their sweetness, and a deep rose blush, that is irresistible.
Fresh produce
The recipe we started with called for mangoes, but a few years back we discovered that mom is allergic to mangoes. It took a bit to figure this out, because the dermatologist thought that she was reacting to something else. Eventually, we learned that mango was the real culprit. We also learned that the allergist who recommended the dermatologist to us had led a double life and killed his wife when she found out; he buried her body in the woods near their home. The more you know. Anyway, we make this with peaches.
Peachy Chicken Salad
Serves 6
2 limes, zest and juice (up to 1/3 cup juice)
3 tablespoons chives, thinly sliced
2 teaspoons ground coriander
1/2 to 1 anaheim or other hot pepper on the milder end of the spectrum
1/2 teaspoon salt
1/2 cup mayonnaise
1 cucumber, peeled, seeded, and sliced
4–5 boneless, skinless chicken breasts, cooked and chopped into bitesize pieces
4–5 fresh peaches, pitted and chopped (whether to peel them is up to you)
Kale or lettuce (optional)
Bread (optional)
Combine lime zest, lime juice, chives, coriander, Anaheim pepper, salt, and mayonnaise in medium to large jar (pint-size works) with a tight-fitting lid. Put on the lid and shake until well-combined. Place cucumber, chicken, and peaches into a large bowl and add dressing. Stir in a cup or two of finely chopped kale or serve as a sandwich with a couple of leaves fresh lettuce. (Use butter lettuce if you’re up for a treat.)
This time we added kale and served it on homemade pita bread.