It’s hot. I mean HOT! Summer has finally arrived in full force in Arkansas, and I really shouldn’t complain because we’ve had such a cool spring and early summer. In fact, there were records broken for cool temps during June. Along with….record-setting rainfall amounts.
There I go sounding like I’m complaining again but really I’m not. I’m a summer person through and through.
Especially when the air conditioner is working well.
When these really hot temps arrive, Hubby and I tend to really go lighter and cooler with our menus. He’s always good to go with a salad cause he really has will power when it comes to his weight and he’s a gym dandy to cook for. Am I lucky or what?
This salad isn’t particularly unique, but it sure is tasty. I almost always have chicken on hand in one form or another. Smoked, grilled, roasted…just poke around in our frig or freezer long enough and you’re sure to find some. And since we just happened to have some beyond delicious Arkansas peaches left from one of our trips to Peach Pickin’ Paradise (@treeripepeach), I decided to combine them with some leftover deli-roasted chicken for our dinner the other evening.
It takes a genius to come up with these ideas, ya’ know.
There was Romaine and there were blueberries. Into the salad bowl they went.
And since I have now fixed this salad three times in the past two weeks, I’d say we rather like it.
But, and take my work on this, it just won’t be the same without fresh, locally grown peaches. Take some time to find a few; it’ll be worth your time.
This serves 2 generously for lunch or dinner. Heck, have it for breakfast if you want.
- 1 large or 2 small heads Romaine, coarsely chopped
- 1 - 2 cups cooked chicken, thinly sliced
- 2 fresh, ripe peaches, seeded and sliced (unpeeled)
- 1/2 cup fresh blueberries, optional
- 3/4 cup smoked almonds, coarsely chopped
- 3 ounces blue cheese (Roquefort, goat cheese, blue brie also work)
- 1/4 cup white wine, white balsamic or herb-infused vinegar
- 1/4 cup grapeseed, rice bran, sunflower or olive oil
- Kosher salt
- Coarsely cracked black pepper
- Arrange the Romaine, chicken, sliced peaches, blueberries, almonds and cheese on a platter or in large salad bowls.
- In a small bowl, whisk together the vinegar and oil.
- Add in 1/4 - 1/2 teaspoon salt and black pepper to taste; whisk again.
- Refrigerate both the salad and dressing until serving time. Drizzle the dressing over the salad just before serving.
- This makes a nice salad to have for a luncheon or picnic. You can easily put the dressing in a Mason jar or lidded plastic container to shake well just before dressing the salad.
- This salad is especially good with smoked chicken. You can vary it in tons of ways, obviously. Try toasted pecans and pineapple with the peaches --- yum!
Debbie, I enjoyed your post. And I agree about the heat. The salad looks great, and I’ve been enjoying those fresh peaches for a few weeks now –no better way to cool down.
Thanks for the nice words. Haven’t the peaches been so good this year?