Peachy Chicken Salad

I wanted to make a salad that celebrated peaches, because the peaches have been so good this year, we just can’t get enough of them! They are firm, juicy and incredibly flavorful. I’ve been buying them at either our local farmer’s market or a local orchard store, both have really good prices for organic peaches. It is important to buy organically grown peaches if you can, because peaches come in #4 on the dirty dozen list of fruits/vegetables with the highest pesticide residues.

It’s funny that I felt like celebrating the peach, because little did I know, August is National Peach Month (who knew?!)

This recipe is based on one by the same name in The Primal Blueprint Cookbook. I upped the curry flavor a little more than what the original recipe called for, but if you like curry, it could easily take even more. The original also called for 1/8 teaspoon ground cloves. This gave barely a hint of clove, and I wasn’t that wild about it, so I have left it out of my version of the recipe. This is a very tasty salad, one that we would definitely make again!

Peachy Chicken Salad

2 cups diced chicken breast meat (about 1 pound uncooked)
2 medium peaches, diced (peeling optional)
2 ribs celery, diced
A handful of crispy almonds, chopped

Dressing:
¼ cup homemade mayo
½ teaspoon unfiltered apple cider vinegar (preferably raw)
2 tablespoons orange juice, freshly squeezed
2 tablespoons fresh parsley, chopped
½-1 teaspoon curry powder
¼ teaspoon sea salt

1. Add the chicken, peaches, celery and almonds into a bowl.
2. Whisk the dressing ingredients together in a measuring cup or small bowl and pour over the chicken mixture.
3. Carefully mix in the dressing. Either serve immediately or refrigerate for later.

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