Curried Chicken And Nectarine Salad (meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 cups shredded cooked chicken breast (about 1 pound) 2 cups (1-inch) cubed nectarine (about 2 large) 1/2 cup diced celery 1/3 cup chopped green onions 1/4 cup mayonnaise 2 tablespoons non dairy creamer 1 tablespoon fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon curry powder 1/4 teaspoon freshly ground black pepper 3 tablespoons sliced almonds, toasted

Instructions

Combine the chicken, nectarine, celery and green onions in a large bowl. Toss to combine. In another bowl combine mayonnaise, non dairy creamer, lemon juice, salt, curry powder and pepper. Mix well with a whisk. Drizzle mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds. Serves 4 to 6.

Serving Size

Serves 4 to 6

Related Recipes

• Beets with Pineapple (pareve) • Teriyaki Beets (dairy or pareve) • Roasted Beets with Curry (dairy) • Sliced Beet Casserole (dairy or pareve) • Herbed Beef and Beet Stew (meat)

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .