Author Notes
I love avocado as an emulsifier in vinaigrette so I relish any opportunity to use it in a fresh salad. My favorite Bulleit Rye Bourbon was on sale at Costco and it's just now peach season. It's like this recipe was meant to be! I can't think of very many things that are better than bourbon soaked peaches so I just had to use them in my recipe today.
After living in South Carolina for several years, peaches and bourbon have become a staple. I hope you enjoy this fresh mix of California and Southern Cuisine! —Rebecca
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Ingredients
- Seared Rye Bourbon Peach and Avocado Salad
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1
Peach thinly sliced
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1 tablespoon
Oil
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1 cup
Bulleit Rye Bourbon (or enough to coat the peaches)
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1/2
Red Onion sliced very thin
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1
Avocado sliced
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1
Grilled Skinless Boneless Chicken Breast
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5 cups
Mixed Greens
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1
small chile pepper diced (optional)
- Creamy Mint/Avocado Vinaigrette
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1/2
Very Ripe Avocado
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1/2
juice of lemon
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1/4 cup
White Wine Vinaeger
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3/4 cup
oil (can be olive or vegetable, I mix half and half)
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1.5 teaspoons
honey
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7-8
Mint Leaves very finely minced
Directions
- Seared Rye Bourbon Peach and Avocado Salad
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Slice the peach into 3/8 inch slices
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place the peach slices in a bowl and cover with Bourbon
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Let sit for 20-30 minutes (or longer if you wish!)
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heat the oil in a flat bottom skillet or pan
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Add peaches (be sure they sizzle) and cook on medium-high heat for about 10 minutes until they start to blacken very slightly
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remove peaches from heat, let cool and then place in the fridge for 15 minutes to chill
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Just before serving, top the salad with the mint/avocado vinaigrette
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top the salad with the sliced or chopped chicken breast
- Creamy Mint/Avocado Vinaigrette
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soak the mint leaves in the lemon and vinegar for 2-3 minutes
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add the avocado and pulverize until it has reached a creamy consistency
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whisk in the oil and honey
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refrigerate dressing until you are ready to serve the salad
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