Rocky Mountain Recipes 8-9-10 | TheFencePost.com

Rocky Mountain Recipes 8-9-10

3 Fresh Peaches, peeled and cubed

2 c. Chicken breast, cooked and cubed

1 Cucumber, seeded and chopped

3 Tbsp. Red Onion, finely chopped

1/4 c. White Wine vinegar

1 Tbsp. Lemon juice

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1/3 c. Sugar

1/4 c. Fresh mint, minced

1/4 t. Salt

1/8 t. Pepper

4 Lettuce Leaves

In a large bowl, combine peaches, chicken, cucumber and onion. Set aside. In a blender, combine vinegar, lemon juice, sugar, mint, salt and pepper. Process until smooth. Drizzle over chicken salad mixture. Toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on four lettuce-line plates. Serves 4.

Iola Egle • Bella Vista, Ark.

3 Fresh Peaches, peeled and cubed

2 c. Chicken breast, cooked and cubed

1 Cucumber, seeded and chopped

3 Tbsp. Red Onion, finely chopped

1/4 c. White Wine vinegar

1 Tbsp. Lemon juice

1/3 c. Sugar

1/4 c. Fresh mint, minced

1/4 t. Salt

1/8 t. Pepper

4 Lettuce Leaves

In a large bowl, combine peaches, chicken, cucumber and onion. Set aside. In a blender, combine vinegar, lemon juice, sugar, mint, salt and pepper. Process until smooth. Drizzle over chicken salad mixture. Toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on four lettuce-line plates. Serves 4.

Iola Egle • Bella Vista, Ark.

3 Fresh Peaches, peeled and cubed

2 c. Chicken breast, cooked and cubed

1 Cucumber, seeded and chopped

3 Tbsp. Red Onion, finely chopped

1/4 c. White Wine vinegar

1 Tbsp. Lemon juice

1/3 c. Sugar

1/4 c. Fresh mint, minced

1/4 t. Salt

1/8 t. Pepper

4 Lettuce Leaves

In a large bowl, combine peaches, chicken, cucumber and onion. Set aside. In a blender, combine vinegar, lemon juice, sugar, mint, salt and pepper. Process until smooth. Drizzle over chicken salad mixture. Toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on four lettuce-line plates. Serves 4.

Iola Egle • Bella Vista, Ark.

3 Fresh Peaches, peeled and cubed

2 c. Chicken breast, cooked and cubed

1 Cucumber, seeded and chopped

3 Tbsp. Red Onion, finely chopped

1/4 c. White Wine vinegar

1 Tbsp. Lemon juice

1/3 c. Sugar

1/4 c. Fresh mint, minced

1/4 t. Salt

1/8 t. Pepper

4 Lettuce Leaves

In a large bowl, combine peaches, chicken, cucumber and onion. Set aside. In a blender, combine vinegar, lemon juice, sugar, mint, salt and pepper. Process until smooth. Drizzle over chicken salad mixture. Toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on four lettuce-line plates. Serves 4.

Iola Egle • Bella Vista, Ark.

3 Fresh Peaches, peeled and cubed

2 c. Chicken breast, cooked and cubed

1 Cucumber, seeded and chopped

3 Tbsp. Red Onion, finely chopped

1/4 c. White Wine vinegar

1 Tbsp. Lemon juice

1/3 c. Sugar

1/4 c. Fresh mint, minced

1/4 t. Salt

1/8 t. Pepper

4 Lettuce Leaves

In a large bowl, combine peaches, chicken, cucumber and onion. Set aside. In a blender, combine vinegar, lemon juice, sugar, mint, salt and pepper. Process until smooth. Drizzle over chicken salad mixture. Toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on four lettuce-line plates. Serves 4.

Iola Egle • Bella Vista, Ark.

3 Fresh Peaches, peeled and cubed

2 c. Chicken breast, cooked and cubed

1 Cucumber, seeded and chopped

3 Tbsp. Red Onion, finely chopped

1/4 c. White Wine vinegar

1 Tbsp. Lemon juice

1/3 c. Sugar

1/4 c. Fresh mint, minced

1/4 t. Salt

1/8 t. Pepper

4 Lettuce Leaves

In a large bowl, combine peaches, chicken, cucumber and onion. Set aside. In a blender, combine vinegar, lemon juice, sugar, mint, salt and pepper. Process until smooth. Drizzle over chicken salad mixture. Toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on four lettuce-line plates. Serves 4.

Iola Egle • Bella Vista, Ark.