Ingredients:
1 pound boneless, skinless chicken breasts
2 ripe Summerwhite or yellow peaches, divided
1 bag hearts of Romaine lettuce
1 chipotle pepper
1/2 cup coarsely crushed white tortilla chips
1/2 cup quartered and thinly sliced red onion
1 1/2 tbsp adobo sauce from chipotle can, divided
3 tbsp olive oil
3 tbsp fresh lime juice
1/2 tsp each salt and sugar
Salt and Pepper
[Source: House And Home]
How To Make:
1. Wash chicken, then dry. Sprinkle chicken with salt and pepper, and brush with 1 tablespoon adobo sauce.
2. Grill chicken over medium coals until cooked in both sides. After that let the room temperature, then cut into small pieces.
3. Meanwhile, peel peaches, and enter into a blender, add Chiplote pepper, the remaining adobo sauce, olive oil, lemon juice, salt and sugar. Process until smooth.
4. In a serving bowl, sliced peaches, add the romaine and onions. Add chicken. Drizzle with sauce, then stir until all coated.
5. Add the tortilla chips over the salad.
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