Cherry Chicken Salad
Cherry Chicken Salad
YIELD Makes 6 servings
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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 | |
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
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