Curried Chicken Salad with Nectarines |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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It's worth seeking out Madras curry powder, which balances fiery heat with earthy ground cumin and coriander, for this dish. Serve the salad on a bed of hearty greens with a peppery bite, such as watercress. Ingredients:
3 cups shredded cooked chicken breast (about 1 pound) |
2 cups (1-inch) cubed nectarine (about 2 large) |
1/2 cup diced celery |
1/3 cup chopped green onions |
1/4 cup reduced-fat mayonnaise |
2 tablespoons fat-free buttermilk |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon curry powder |
1/4 teaspoon freshly ground black pepper |
3 tablespoons sliced almonds, toasted |
Directions:
1. Combine first 4 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds.
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