August is National Peach Month, the end of summer when ripe, juicy peaches are at their best.
In this salad, peaches provide a contrasting sweet flavor to a tangy dressing. Cooked chicken, red bell pepper and almonds complete this summer supper.
To pick a good peach, look for ones that give slightly to palm pressure. Avoid ones with very soft spots.
Unripe peaches can be placed in a paper bag and left at room temperature to help speed ripening. Store them at room temperature until ripe. Once ripe, place them in a plastic bag and refrigerate. They will keep up to five days.
Never miss a local story.
Chicken and Peach Pasta Salad
4 ounces fusilli (corkscrew) pasta (about 1 1/2 cups)
4 tablespoons reduced-fat mayonnaise
3 tablespoons water
2 tablespoons prepared horseradish
2 tablespoons Dijon mustard
10 ounces cooked boneless, skinless, chicken breast
4 cups washed, ready-to-eat salad greens
1 red bell pepper, cut into 1-inch pieces (about 1 cup)
1 large, ripe peach cut into 1-inch pieces
4 tablespoons chopped or snipped chives
Boil a large pot of water. Add pasta and cook 10 minutes, or according to package instructions.
Mix mayonnaise, water, horseradish and mustard together in a large bowl. Drain pasta, rinse in cold water and drain thoroughly. Add to the bowl. Add the chicken and toss well.
Line two dinner plates with the salad greens. Spoon pasta and chicken over the top. Place bell pepper and peaches on top. Sprinkle with the chives.
Yield: 2 servings.