Chicken salad with sliced nectarines, celery, green onions and toasted almonds tossed in a honeyed curry mayonnaise.
4 cups sliced Washington nectarines
3 cups cubed or slivered cooked chicken
1 1/2 cups thinly sliced celery
1/2 cup thinly sliced almonds, toasted
1 green onion, thinly sliced
Dressing (recipe follows)
- Combine all ingredients except Dressing; pour Dressing over fruit mixture and toss gently. Refrigerate 1 hour or longer to let flavors blend.
Makes 8 servings
Dressing: Combine 1/2 cup mayonnaise, 2 tablespoons each vinegar and honey, 1/2 teaspoon curry powder and 1/8 teaspoon each salt and ground ginger; mix well.
Recipe provided courtesy Washington State Fruit Commission.