Ingredients
-
4
-
1
-
1/4
-
1/3
-
1/4
-
3
-
-
1 1/2
-
1/4
-
3
-
1 1/2
-
1
-
-
-
Directions
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 , This was great! I skipped the nectarine because I’m not that innovative, and 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!, My husband and I really enjoyed this recipe He loves crunchy salads so the grapes and pecans were right up his alley I was unable to find nectarines in our grocer, so I just skipped them, it was great without them
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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Just Before Serving, Dice the Nectarine and Toss With the Other Tablespoon of Lemon Juice. Fold the Nectarine and Almonds Gently Into the Salad. |
