INGREDIENTS:
2 cups fresh cherries, pitted
3 nectarines or peaches, sliced and 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 or lime juice
1/2 teaspoon curry powder
1/8 teaspoon ground ginger
1/8 teaspoon ground white pepper
Salt to taste
1/2 cup toasted slivered almonds, divided
Bibb lettuce leaves
METHOD:
Slice one nectarine. Combine cherries, nectarine slices, chicken, celery, and green onion in a large bowl. Set aside.
In a small bowl, combine mayonnaise, sour cream, honey, lemon juice, curry powder, ginger, white pepper, and salt and whisk to combine.
Pour mayonnaise mixture over chicken-fruit mixture; toss to coat. Cover and chill in the refrigerator.
Just before serving, stir all but 1 tablespoon of toasted almonds into the salad.
To serve, arrange salad on lettuce-lined plates. Slice the remaining 2 nectarines and arrange them around the salad on each plate. Garnish salads with the remaining 1 tablespoon of almonds.
