Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.
I grilled the chicken then mixed it - sliced - in the BBQ sauce. Next time I marinate the chicken and grill it that way first. The slaw needs to sit in the dressing a bit. It might be equally good with greens. Hubby loved it. Great combo of flavors. (And I had to use jarred peaches as 2 markets I tried were out of both peaches and nectarines for the season).
Not sure why everyone was blown away by this. I thought it was okay, but it just seemed to be a bit tossed together. Flavors were a bit muted and the dish was sort've dull and leaning towards the bland, which seems to be an increasing trend in CL over the last few years. Not bad, but nothing I'd make again. If you do make it, the importance of fresh, ripe, sweet, flavorful peaches cannot be overstated.
Yes, please! This dish is amazing and so simple to make. I had to test it out prior to serving at my book club meeting and this didn't disappoint. All the flavors in this meld together for an amazing flavor explosion that can't be beat. I can't wait to share this one. Left overs the next day still tasted great, but lacked the freshness. I definitely recommend eating same day it's made.
Although it seemed the ingredients might be a quirky combo, I made this dish pretty much as written since I happened to have on hand most of the ingredients either from the fridge or garden. Substituted sautéed chicken breasts which I fork shredded & tossed with the bbq sauce then topped the slaw/peach/feta mixture with it. The bacon and chives are musts as they're important flavor / texture profiles for the assembled dish. Tastes just fantastic, plus creative, quick & easy - couldn't get any better! This recipe goes into my 'keeper' file along with a select few other CL Classics in my kitchen repertoire. Thanks!
Great, easy and quick, dinner salad for the summer
We really enjoyed this salad, as a dinner salad serving it with some rustic, artisan bread. I had to make a few changes because of what I had in the refrigerator and cupboards, though I don't think you need to change anything, because it still would have tasted great as is. All of the flavors and textures worked well together.Didn't have any chives, so I didn't have any in the salad, and I didn't substitute anything. Didn't have sherry vinegar (nor did I want to buy any because it seems to always go to waste), so I used a combination of a gravenstein apple vinegar and white balsamic vinegar I had on hand. I didn't have center-cut bacon, but had some good thick slice bacon, which worked well.Overall, this recipe is a keeper, and will be a nice summer dinner salad. I will definitely make this again.
Made this tonight according to recipe with one exception - I used nectarines instead of peaches. My husband and I both went for seconds. Great flavor combination. Satisfied the sweet and savory. Didn't serve a side with this as I felt it was pretty complete. We'll be making this again soon!
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