Chicken Salad Veronique With Nectarines
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.
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INGREDIENTS
Nutrition- 1teaspoon salt
- 1⁄4cup slivered almonds
- 1⁄3cup mayonnaise
- 1⁄4
- 3
- salt & freshly ground black pepper
- 1 1⁄2
- 1⁄4cup small-chopped celery
- 3tablespoons chopped green onions
- 1 1⁄2
- 1ripe nectarine
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DIRECTIONS
- 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.
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