Name: Chicken and Nectarine Salad with Toasted Cumin Mayonnaise
Yield: Makes 4 servings
Ingredients: 2 teaspoons cumin seeds; 1/2 cup mayonnaise; 3 tablespoons fresh lemon juice; 5 cups shredded or diced cooked chicken; 1 1/2 cups diced firm but ripe nectarines; 3/4 cup chopped celery (about 2 stalks); 2/3 cup chopped red onion Romaine or butter lettuce leaves; 1/2 cup toasted sliced almonds

Serve with: Fresh sugar snap peas, grape tomato salad, and dinner rolls.

Recipe information

Yield
Makes 4 servings

Ingredients

2 teaspoons cumin seeds

1/2 cup mayonnaise

3 tablespoons fresh lemon juice

5 cups shredded or diced cooked chicken

1 1/2 cups diced firm but ripe nectarines

3/4 cup chopped celery (about 2 stalks)

2/3 cup chopped red onion Romaine or butter lettuce leaves

1/2 cup toasted sliced almonds

Preparation

Step 1
Toast cumin in heavy small skillet over medium heat until slightly darkened, about 1 minute. Transfer to small bowl. Add mayonnaise and lemon juice; whisk dressing until smooth.
Step 2
Toss chicken, nectarines, celery, and onion in large bowl. Stir in dressing. Season to taste with salt and pepper. Spoon salad into lettuce leaves and sprinkle with almonds. Divide among 4 plates and serve.

TagsSalad Chicken Poultry Nectarine Stone Fruit Fruit Romaine Lettuce Leafy Greens Vegetable Main Starter Dinner Lunch Dairy Free Gluten Free Easy 30 Minutes or Less Summer Bon Appétit

Recipe notes

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