Chicken Salad Veronique With Nectarines

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 just before serving, dice the nectarine and toss with the other tablespoon of lemon juice. fold the nectarine and almonds gently into the salad.