Cherry Chicken Salad
Makes 6 servings
|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|
|1/4||cup sour cream|
|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.
- 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.
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