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."
photo by morgainegeiser
- Ready In:
- 2hrs 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 boneless skinless chicken breast halves
- 1 teaspoon salt
- 1⁄4 cup slivered almonds
- 1⁄3 cup mayonnaise
- 1⁄4 cup plain low-fat yogurt
- 3 tablespoons fresh lemon juice, divided
- salt & freshly ground black pepper
- 1 1⁄2 teaspoons fresh thyme leaves, chopped
- 1⁄4 cup small-chopped celery
- 3 tablespoons chopped green onions
- 1 1⁄2 cups green seedless grapes, each cut in half
- 1 ripe nectarine
directions
- 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.
- 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.
- 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.
- 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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Reviews
-
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. -
Great recipe. I am not big on the addition of nectarines but i tastes great without it. -
I really enjoyed this salad. Adding the nectarine took it to a wonderful new level. I did use rosemary instead of thyme as it is growing outside my back door and I didn't have thyme handy. It was nice in it but I would like to try it with the thyme. I was a bit confused about dividing the lemon juice so I threw it all in. Also, the directions don't say what to do with the almonds (include in the mix or garnish?). I mixed it in and loved the crunchiness. I know I will make this recipe again. Thanks for sharing. -
This is such a delicious version of the usual chicken salad. It was full of fresh flavor from the fruit, and the celery and green onions kept it from being too sweet. We loved it. I had made it for a light dinner to be served with croissants, but after my husband tasted it, he ate a big bowl for lunch when I wasn't looking. He usually doesn't do that, so I know he really liked it. I will definitely make it again. It is perfect as written -- no changes need to be made. As you said, it's perfect for those summer evenings (or for any time). Thanks for posting this permanent addition to my "Favorite Recipes" cookbook.
Tweaks
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I really enjoyed this salad. Adding the nectarine took it to a wonderful new level. I did use rosemary instead of thyme as it is growing outside my back door and I didn't have thyme handy. It was nice in it but I would like to try it with the thyme. I was a bit confused about dividing the lemon juice so I threw it all in. Also, the directions don't say what to do with the almonds (include in the mix or garnish?). I mixed it in and loved the crunchiness. I know I will make this recipe again. Thanks for sharing.
RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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