TLC Cooking "Cherry Chicken Salad"

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

*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

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