Recipe: <!-- -->Grilled Chicken Salad with Peach-Pecan Vinaigrette<!-- -->
You can use leftover grilled chicken to make this recipe. For extra flavor, grill the peaches and red onions, too. Nobody will guess that the fruity, nutty dressing here is made without added oil.
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Cooking tools:
- Food processor
- Fine sieve
- Mixing bowl
- Grill
- Measuring spoon
Ingredients
- 1/4 cup toasted pecans, plus more for garnish
- 2 tablespoons sherry vinegar
- 1 tablespoon chopped candied ginger (optional)
- 3 peaches, pitted and sliced, divided
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1 red onion, sliced
- 1 head lettuce, torn into bite-size pieces
- 10 ounces boneless, skinless chicken breasts and/or thighs, grilled and chopped
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