Minty Peach Chicken Salad

Minty Peach Chicken Salad

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Terri Frank Ramseyer 14

"Great for a summer luncheon or without the chicken as a salsa! Use a slotted spoon to serve on lettuce-lined plates."
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50 m servings 385 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 52 mg
  • 18%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Combine peaches, chicken, and cucumber in a large bowl.
  2. Blend vinegar, mint, sugar, lemon juice, salt, pepper, and hot sauce in a blender until vinaigrette is smooth. Drizzle vinaigrette over peach mixture; toss to coat. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.


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This is delicious! I used Sriracha as my hot sauce and lime juice in place of lemon because I had no lemons. My son called it "lady food" and then proceeded to finish it. Thanks, this will be...

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