Chicken & Peach Dinner Salad with Sweet Curry Dressing

This recipe is an oldie but a goodie! Chicken & Peach Dinner Salad with Sweet Curry Dressing currently appears in The Eckert Family Summer Cookbook. It was also part of an older cookbook edition called Everything’s Peachy at Eckert’s. Some of you may even have this peach colored cookbook on your shelves at home. The Peachy Cookbook inspired our newer series of family cookbooks of produce-packed recipes dotted with family and farm tips.

This salad was originally called the Peach Supper Salad because it is big enough to be an entrée.  We jazzed up the name but the ingredients remain the same. The sweet curry dressing is one of my favorite parts of this dish! It complements the fresh salad ingredients perfectly but it is also great dressing for big bowl of freshly sliced cucumbers and tomatoes.

If you are looking for a unique way to enjoy fresh produce for dinner, give this recipe for Chicken & Peach Dinner Salad with Sweet Curry Dressing a try!

Eat well this summer,

Angie

Chicken & Peach Dinner Salad with Sweet Curry Dressing

Sweet Curry Dressing
½ cup sour cream
2 Tbs. + ¼ tsp milk
¼ tsp. curry powder
1/8 tsp. salt
1 tsp. red wine vinegar
1-2 tsp. Eckert’s Pure Honey

In a small bowl, blend sour cream and milk. Whisk in curry, then add remaining ingredients and combine well. Makes about 2/3 cup dressing. Use immediately or refrigerate and use within three days.

Chicken & Peach Dinner Salad for Two
Prepare the following before starting the salad ingredients. Set aside.
    Sweet Curry Dressing, divide
    2 hard-cooked eggs, chopped (see Eckert’s Family Spring Cookbook)
    slices crisply cooked bacon, crumbled (see Eckert’s Family Spring Cookbook)
    (Can prepare up to 3 days ahead; cover and refrigerate).

2 large Eckert’s peaches, peeled and sliced thinly
2 tsp. lemon juice
1 cup cooked chicken breast or deli meat, ½-inch diced (5 oz.)
2 green onions tops and bottoms, thinly sliced (about ¼ cup)
3 cups Romaine lettuce leaves, torn into bite-sized pieces
1 cup Eckert’s Kale, very thinly sliced into ribbons
½ cup Sungold cherry tomatoes, cut in half
½ cup Red Cherry tomatoes, cut in half
OR: 2 medium unpeeled tomatoes, chopped and seeded
1 ripe avocado, peeled, ½-inch diced

 Place peaches in a bowl and sprinkle with lemon juice. Set aside. In a 3-cup bowl, mix chicken and onion with enough Sweet Curry Dressing to moisten, about 2 to 3 tablespoons. Set aside.

Divide all ingredients equally in two 6-cup sized individual salad bowls or dinner plates.
Line bowls with lettuce and kale. Arrange sliced peaches in center of lettuce. Top with a mound of chicken mixture. Arrange egg, bacon, tomato and avocado, around edges. Serve with extra Sweet Curry Dressing.

 Makes 2 entrée salads or 4 side salads.