Chicken Salad, Tomato, Peach and Avocado Stacks with Peach Puree is a fresh and light salad made for summer days dish.
Chicken Salad, Tomato, Peach And Avocado Stacks With Peach Puree
For Chicken Salad:
4 skinless, boneless chicken breasts
1-1 ½ teaspoons teaspoon salt
1 teaspoon fine black or white pepper
2 teaspoons onion powder
4 teaspoons celery seed
4 Tablespoons fresh parsley, chopped
½ – 1 cup mayonnaise
For Peach Avocado Salad:
6 medium peaches, peeled and chopped
zest of 1 lemon or 1 orange
1-2 Tablespoons fresh lemon juice
1 Tablespoon honey
3 medium avocados, diced
3 Roma tomatoes
3 green onions, chopped
salt- I prefer Kosher or sea salt.
fine black or white pepper
For Chicken Salad:
Place chicken breasts in large pot and cover with water. Add salt, pepper, onion powder, 2 Tablespoons fresh chopped parsley, and 2 teaspoons celery seed. Bring to boil over high heat.
Lower heat to medium-high and cook for approximately 45 minutes or until completely done with no red or pink. Add more water if needed.
Remove chicken from water and place into large mixing bowl.
Use a knife and fork to shred chicken. For a little zip of fresh, I like to add a generous squeeze of fresh lemon juice. Now it’s ready for 2 teaspoons celery seed and any additional salt and pepper to your liking.
Begin with stirring in ½ cup mayonnaise to coat chicken. I always begin with only ½ cup mayonnaise, and add additional if needed. Cover and refrigerate. Serve cold.
For Peach & Avocado Salad:
Peel and chop peaches. Stir together peaches with fresh lemon juice and lemon zest. Add ½ cup peaches and 1 Tablespoon honey together in food processor and pulse until smooth.
Season with Kosher or sea salt and fine black or white pepper to taste. Peel and dice the avocados. Chop the green onions and fresh parsley, and slice tomatoes.
If you want to stack the layers in a rounded presentation, an empty tuna can thoroughly washed and with the top and bottom lids removed makes a great round form.
For the first layer:
Arrange tomato slices, green onion, and fresh parsley on chilled plate. Lightly pepper to taste.
For the second layer:
Spoon 2 Tablespoons peach puree around the tomatoes, green onions and parsley.
Next, top tomatoes, green onions, and parsley layer with 2 Tablespoons diced avocados and ½ cup of the chopped peaches. Sprinkle with Kosher salt to taste.
Add ½ cup chicken salad and top with desired amount of green onions and chopped fresh parsley. Repeat steps for each individual serving.