Peach & Pepper Chicken Salad

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 3 cups, shredded or diced cooked chicken breast
• 2 medium, diced ripe peaches
• 1 medium, diced red bell pepper
• 2 stalks, thinly sliced celery
• 3, sliced green onions
• 1/4 cup, torn fresh basil
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1 Tbsp lemon juice
• 1 tsp honey
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 8 large butter lettuce leaves
• 1/3 cup, chopped toasted pecans

Instructions

1. 1If starting from raw chicken, poach boneless breasts in barely simmering salted water until the internal temperature reaches 165°F, about 12 to 15 minutes; cool completely, then shred or dice into bite-size pieces. Store-bought rotisserie works beautifully too.
2. 2In a large mixing bowl, whisk the mayonnaise, Greek yogurt, lemon juice, honey, smoked paprika, kosher salt, and black pepper until creamy and smooth.
3. 3Add the cooled chicken, diced peaches, diced red bell pepper, sliced celery, and sliced green onions to the bowl.
4. 4Fold everything together gently with a spatula so the peaches stay mostly intact and the dressing coats every piece evenly. The mixture should look glossy and lightly bound, not soupy.
5. 5Tear in the fresh basil and fold once more. Taste and add a pinch more salt or a squeeze of lemon if the peaches are very sweet.
6. 6Cover and chill at least 20 minutes (or up to 2 days) so the flavors marry and the salad firms slightly.
7. 7Just before serving, roughly chop the toasted pecans. Arrange butter lettuce cups on a platter or in individual bowls.
8. 8Scoop generous mounds of the peach-pepper chicken salad into the lettuce cups. Sprinkle the toasted pecans over the top for crunch.
9. 9Serve cold or cool as a light yet satisfying midday plate—great with crackers or tucked into a soft roll if you want a heartier sandwich version.