Chicken salad is often a summer staple, but it doesn’t have to be the typical picnic fare. We enjoyed foods from India in the newsroom last weekend and I decided the curry in this fruity chicken salad added an Indian twist to the night. It’s also a great way to take advantage of summer produce!
Cherry Chicken Salad
3 nectarines or peaches, divided
2 c. tart red Montmorency cherries, pitted
3 c. cooked cubed chicken
1 1/2 c. sliced celery
2 tbsp. sliced green onions
1 c. light mayonnaise
1/4 c. plain lowfat yogurt
2 tbsp. honey
1 tsp. lemon juice
1/4 to 1/2 tsp. curry powder
1/8 tsp. ground ginger
1/2 c. toasted slivered almonds, divided
Fresh, canned or frozen cherries may be used. Thaw frozen cherries. Drain canned and thawed cherries before using.
Slice one of the nectarines; combine with cherries, chicken, celery and green onions in large bowl.
Combine light mayonnaise, lowfat yogurt, honey, lemon juice, curry powder and ginger in a small bowl, mixing well. Pour mayonnaise mixture over chicken mixture; toss to coat. Cover; refrigerate until chilled.
Just before serving, stir in all but 1 tablespoon of the almonds. Arrange chicken salad on lettuce-lined salad plates. Slice remaining 2 nectarines; garnish with nectarines and almonds.
* Recipe from cooks.com
