peachtree street chicken salad
| Measure | Ingredient |
|---|---|
| 3 xes | Chicken breasts |
| ½ cup | Pecans |
| 2 xes | Med peaches, ripe |
| 4 tablespoons | Mayonnaise |
| 2 tablespoons | Sour cream |
| 2 teaspoons | Lemon juice |
| ¾ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 teaspoon | Brown sugar |
Place chicken in a saucepan, breast side down, in 1-½ in of water.
Cover. Simmer for 20 mins until chicken is fork-tender. Cool. Cut into bite-size pieces. During this time, toast pecans at 350 for 10 mins. Remove. Coarsely break up. Pare peaches, if desired. Cut into 3/4in pieces. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt, pepper and brown sugar. Toss gently with the chicken, pecans and peaches. Serve on a green leaf lettuce.
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