Chicken can be prepared in numerous ways, which is why it’s a popular choice for families. In my household, we particularly enjoy baking chicken with fruit because the combination works really well.
Our baked chicken peach salad not only incorporates the sweetness of peaches but also features a creamy sauce with Parmesan and lemon juice. Additionally, it offers a satisfying crunch from a generous layer of crispy chow mein noodles on top. It’s a perfect dish for those who appreciate a crispy, sweet, and savory chicken option.
To begin, you can either sauté some chicken breasts or use pre-cooked ones. You’ll need approximately 4 small chicken breasts or 4 cups of cooked and cubed chicken for this recipe. Next, prepare the sauce by combining mayonnaise, Parmesan cheese, lemon juice, salt, black pepper, and onion powder.
For this recipe, you’ll require 2 cans of peaches (15 ounces each), drained. Alternatively, you can use the same amount of drained mandarin oranges. If you prefer, fresh peaches or nectarines (4 in total) can be used instead. Any of these fruits work wonderfully in this dish.
In terms of vegetables, you’ll need an ample amount of celery stalks and green onions. The celery adds extra crunch to the dish, while the green onions complement the sauce and fruit. Although it may sound unconventional, especially when baking a salad, trust me when I say that this recipe comes together beautifully.
Combine all the ingredients, excluding the noodles, and pour them into a casserole dish. Then, top the mixture with the noodles and bake for 20-25 minutes. Once it’s out of the oven, you’ll have a delightful main course that encompasses a variety of flavors and textures. Serve it with rice and a side of vegetables to complete your dinner.
When you take a bite of this unique baked salad-casserole, you’ll appreciate how well all the flavors and textures harmonize. Furthermore, since the noodles remain on the top layer, they retain their satisfying crunch until the very end.
INGREDIENTS
1 1/3 cups mayonnaise
1/2 cup shredded Parmesan cheese
1 1/2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon onion powder
4 cups cooked chicken, cubed or cut into strips
7-8 celery stalks, thinly sliced
4 medium peaches or nectarines, coarsely chopped
8 green onions, sliced
2 (3 oz) cans crispy chow mein noodles
