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Tuesday, September 18 2012

Served on toasted bread, this layered fruit, vegetable, and chicken salad is a complete dinner.


Southern Chicken Salad
Recipe from 
Servings: 4 servings
Total Time: 20 mins
    1/2  cup  purchased creme frache or dairy sour cream
    1/4  cup  white wine vinegar
    3 to 4  tablespoons  Dijon-style mustard
     cloves  garlic, minced
    1/2  teaspoon  salt
    1/4  teaspoon  ground black pepper
     small heads  small heads romaine lettuce
     slices  thick-cut bread, toasted, or large slices sourdough bread, toasted
    2 to 4  tablespoons  purchased honey-butter
     2- to 2-1/2-pound  purchased roasted chicken, quartered*
     medium  peaches or nectarines, pitted and sliced
     tablespoons  shredded fresh basil or marjoram leaves
For dressing, in a small bowl whisk together creme frahe, vinegar, mustard, garlic, salt, and pepper; set aside.
Remove a few outer leaves from romaine heads. Reserve removed leaves for another use. Halve romaine heads lengthwise. Spread each toast slice with honey-butter; place one slice on each of 4 serving plates. Top each with a half head of romaine. Arrange chicken and peaches on greens. Sprinkle with mint and basil or marjoram. Drizzle with dressing. Makes 4 servings.

Chicken can be warm or chilled in this salad. This recipe is also a great way to use leftover barbecued chicken. The "Southern" part of this dish's name refers to the peaches and chicken, a beloved combination below the Mason-Dixon line, especially when combined with a mustardy-creamy dressing.
nutrition information
Per serving: Calories 677, Total Fat 36 g, Saturated Fat 13 g, Monounsaturated Fat 11 g, Polyunsaturated Fat 5 g, Cholesterol 218 mg, Sodium 965 mg, Carbohydrate 37 g, Total Sugar 7 g, Fiber 3 g, Protein 52 g. Daily Values: Vitamin C 28%, Calcium 14%, Iron 33%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: AT 10:23 am   |  Permalink   |  Email