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PEACHTREE STREET CHICKEN SALAD



Chicken breasts
1/2 cup Pecans
Med peaches -- ripe
4 tablespoons Mayonnaise
2 tablespoons Sour cream
2 teaspoons Lemon juice
3/4 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Brown sugar


Place chicken in a saucepan, breast side down, in 1-1/2 in of water.
Cover. Simmer for 20 mins until chicken is fork-tender. Cool. Cut into bite-size pieces. During this time, toast pecans at 350 for 10 mins.
Remove. Coarsely break up. Pare peaches, if desired. Cut into 3/4in pieces. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt, pepper and brown sugar. Toss gently with the chicken, pecans and peaches. Serve on a green leaf lettuce.













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