Recipe by BarbryT
From the Seattle Times, July 25, 2005. I haven't made it yet, but it sounds wonderful to me, and perfect for an August evening.
Top Review by Chris Reynolds
This was great! I skipped the nectarine because I'm not that innovative, and I used pecans rather than almonds although I think almonds would be good, too. I have used canned chicken (packed in water) for this recipe, and it is still good -- a great chicken salad sandwich recipe. This made a lot -- more like six servings. Thanks for sharing!
- 4 boneless skinless chicken breast halves
- 1 teaspoon salt
- 1⁄4 cup slivered almonds
- 1⁄3 cup mayonnaise
- 1⁄4 cup plain low-fat yogurt
- 3 tablespoons fresh lemon juice, divided
- salt & freshly ground black pepper
- 1 1⁄2 teaspoons fresh thyme leaves, chopped
- 1⁄4 cup small-chopped celery
- 3 tablespoons chopped green onions
- 1 1⁄2 cups green seedless grapes, each cut in half
- 1 ripe nectarine
Directions See How It's Made
- Put the chicken breasts in a large saucepan and add water to cover. Season with 1 t salt. Bring just to a boil; reduce heat and simmer 10 to 15 minutes or until cooked through. Remove chicken from water and cool. Dice and put in large bowl.
- While chicken is cooking, toast the almonds in a skillet set over medium heat. Time 5 minutes or just until the almonds are beginning to turn golden. (Alternatively, toast almonds in a 350-degree oven for 15 minutes.) Let cool and coarsely chop.
- Mix together mayonnaise, yogurt, 2 T lemon juice, salt and pepper to taste. Fold into the chicken, Stir in the thyme, celery, green onions and grapes. Cover and refrigerate several hours to chill and blend flavors.
- Just before serving, dice the nectarine and toss with the other tablespoon of lemon juice. Fold the nectarine and almonds gently into the salad.