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.
