Chicken Salad with Fresh Peaches in a Curry-Lime Dressing — Salade de Volaille aux Peches

3 pounds skinless, boneless chicken half breasts, poached, chilled, and diced

1 avocado, diced

2 white or yellow peaches, peeled and diced

Juice of 1 lime

2 celery ribs, chopped

3 scallions, white and green parts, chopped

2 hard-cooked eggs, chopped

¾-1 cup mayonnaise, to taste

¼ teaspoon salt

⅛ teaspoon freshly ground pepper

Pinch of curry powder

1 head lettuce, separated into leaves

Tomato wedges or cherry tomatoes, for garnish

In a large bowl, toss the chicken, avocado, and peaches with half of the lime juice. Add the celery, scallions, and hard-cooked eggs.

Flavor the mayonnaise with the salt, pepper, curry powder, and remaining lime juice. Gently toss the chicken mixture with the flavored mayonnaise and refrigerate. (The recipe can be prepared up to this point 1 day ahead.)

Serve the salad on a bed of lettuce leaves, garnished with tomato wedges or cherry tomatoes.

Serves six to eight.

Variations: Chicken and Mango Salad: Substitute 1 mango for the peaches. Seafood Salad with Peaches or Mangoes: Use 2 pounds cooked lobster meat, shrimp or crab instead of chicken. Chicken Salad with Mangoes and Ginger: Increase the curry powder to 1 to 2 teaspoons (to taste) and add 1 teaspoon chopped fresh ginger.

“French Classics Made Easy” by Richard Grausman (2011 Workman)