Wednesday, July 21, 2010
I found this recipe in a British magazine, and that’s all I can remember. I love making this salad in the summer; it’s satisfying and refreshing. I vary the amount of chicken: 4 breasts makes a chicken salad with peaches and arugula; 2 breasts makes a salad with chicken. It’s up to you to decide how you want it. As always, I only use dressing on portions that I’m eating right away; refrigerate any leftovers.
2 or 4 chicken breasts, skinless and boneless, cooked
2 ripe peaches
2 green onions, shredded
arugula or watercress (enough for a good salad)
5 Tbsp sunflower or canola oil
1 Tbsp soy sauce
zest and juice of half a lemon
Cut the chicken into thin strips. Cut the peaches into quarters, then into eights, Mix lightly in a bowl with the chicken, green onions and arugula.
Whisk together the oil, soy sauce, lemon zest and lemon juice. Mix them lightly into other ingredients and transfer to a serving bowl.