Makes 5 Servings

Prep Time: 15 Minutes - Cook Time: 10 to 15 Minutes - Chill Time: 30 Minutes

Ingredients

1 pound boneless, skinless chicken breasts

Salt and Pepper

1-1/2 tablespoon adobo sauce from chipotle can, divided

1 chipotle pepper

2 ripe Summerwhite® or yellow peaches, divided

3 tablespoon olive oil­

3 tablespoon fresh lime juice

½ teaspoon each: salt and sugar

1 bag Fresh Express® Hearts of Romaine

½ cup quartered and thinly sliced red onion

½ 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 to 6 servings.