Nectarine-chicken salad

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

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

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