Ingredients
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4 boneless skinless chicken breast halves
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1 teaspoon salt
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1⁄4 cup slivered almonds
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1⁄3 cup mayonnaise
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1⁄4 cup plain low-fat yogurt
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3 tablespoons fresh lemon juice
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salt & freshly ground black pepper
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1 1⁄2 teaspoons fresh thyme leaves
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1⁄4 cup small-chopped celery
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3 tablespoons chopped green onions
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1 1⁄2 cups green seedless grapes
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1 ripe nectarine
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Directions
Prep Time: 20 m | Cook Time: 2hrs 20mins | Serves: 4-6
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 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!, 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
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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. |
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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. |
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3
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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. |
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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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