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NECTARINE-CHICKEN SALAD

Makes 8 servings.


4 cups sliced Washington nectarines
3 cups cubed or slivered cooked chicken
1-1/2 cups thinly sliced celery
1/2 cup thinly sliced almonds, toasted
1 green onion, thinly sliced
Dressing


Combine all ingredients except Dressing; pour Dressing over fruit mixture and toss gently.

Refrigerate 1 hour or longer to let flavors blend. 


DRESSING
1/2 cup mayonnaise
2 tablespoons vinegar
2 tablespoons honey
1/2 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon ground ginger

Mix well.


Washington State Fruit Commission - www.nwcherries.com/
 

 

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