| Amount | Ingredients |
|---|---|
| 1 lb. | Boneless, skinless chicken breasts |
| As needed | Salt and Pepper |
| 1 1/2 T | Adobo Sauce from chipotle can, divided |
| 1 | Chipotle pepper |
| 2 | Ripe Summerwhite© or yellow peaches, divided |
| 3 T | Olive oil |
| 3 T | Fresh lime juice |
| 1/2 t each | Salt and sugar |
| 1 bag | Fresh Express© Hearts of Romaine |
| 1/2 cup | Quartered and thinly sliced red onion |
| 1/2 cup | Coarsely crushed white tortilla chips |
Directions
Rinse chicken breasts and pat dry. Sprinkle with Salt and pepper and brush with 1 tablespoon adobo sauce. Grill over medium coals for about 5 minutes per side or until nicely charred and cooked through. Chill, then cut into small bite-size strips. Meanwhile, peel and pit one of the peaches. Transfer to a blender container with the chipotle pepper, the remaining adobo sauce, olive oil, lime juice, salt and sugar; blend until smooth. Pit and thinly slice the remaining peach and place in a large salad bowl with the romaine and onion. Drizzle with dressing and toss well to coat. Top with tortilla chips. (Makes 4-6 servings)
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