Chicken chopped salad is a crunchy salad tossed with peaches, peppers and peanuts. The unusual combination is a great way to use up leftover chicken or turkey and packs well for lunches or picnics. It’s also terrific with the addition of grapefruit sections or pineapple tidbits. From Diane Halferty of Corpus Christi Texas.

Ingredients 

2 cups chopped or torn mixed salad greens

2 cups chopped cooked chicken

1 cup chopped celery

1 can (15-1/4 ounces) peaches, drained and

chopped

1 cup chopped sweet red or yellow pepper

1/3 cup limeade concentrate

1/4 cup vegetable oil

2 tablespoons white vinegar

2 to 3 tablespoons minced fresh cilantro

1-1/2 teaspoons minced fresh gingerroot

1/4 teaspoon salt

1/2 cup dry roasted peanuts

Method

In a large salad bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the limeade concentrate, oil, vinegar, cilantro, ginger and salt; shake well.

Pour over salad and toss to coat. Sprinkle with peanuts. Serve immediately. Yield: 6 servings.