INGREDIENTS
2
cups tart red cherries, pitted*
3
nectarines or peaches, divided
1‑1/2
whole chicken breasts, skinned, boned, cooked and diced
1‑1/2
cups sliced celery
2
tablespoons sliced green onion
1
cup mayonnaise
1/4
cup sour cream
2
tablespoons honey
1
teaspoon lemon juice
1/4
to 1/2 teaspoon curry powder
1/8
teaspoon ground ginger
Salt to taste
1/2
cup toasted slivered almonds, divided
Boston or Bibb lettuce leaves
*If fresh cherries are unavailable, substitute equal amounts of frozen pitted cherries; thaw and drain cherries well.
PREPARATION:
- Slice one nectarine. Combine cherries, nectarine slices, chicken, celery and green onion in large bowl. Combine mayonnaise, sour cream, honey, lemon juice, curry, ginger and salt in small bowl; mix well. Pour mayonnaise mixture over chicken mixture; toss to coat. Cover; refrigerate.
- Stir all but 1 tablespoon almonds into salad just before serving; arrange salad on lettuce-lined plates. Slice remaining 2 nectarines; arrange around salad. Sprinkle salad with remaining 1 tablespoon almonds.
This recipe appears in:
Salads
