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
Slice one nectarine. Combine cherries, nectarine slices, chicken, celery and green onion in large bowl. Set aside.
In 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 refrigerator.
Just before serving, stir all but 1 tablespoon toasted almonds into salad.
To serve, arrange salad on lettuce-lined plates. Slice remaining 2 nectarines and arrange around salad on each plate. Garnish salads with remaining 1 tablespoon almonds.