Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cubed cooked chicken |
| ¼ cup | Dry white wine |
| ¼ cup | Mayonnaise |
| ¼ cup | Sour cream |
| Salt to taste | |
| 2 | Nectarines |
| ¼ cup | Slivered almonds |
| Greens |
In a bowl, toss chicken with wine. Cover and marinate in fridge several hours or overnight. Stir together mayonnaise and sour cream and then stir into chicken; salt to taste.
Coarsely chop 1½ of the nectarines, slice remaining half for garnish.
Stir chopped nectarine and almonds into chicken mixture. Chill. Serve on platter or plates lined with greens. Garnish with nectarine slices.
Recipe by: Woman's Day Magazine, July 1982 Posted to MC-Recipe Digest V1 #630 by Mardi Desjardins <amdesjar@...> on May 31, 1997