It's worth seeking out Madras curry powder, which balances fiery heat with earthy ground cumin and coriander, for this dish. Serve the salad on a bed of hearty greens with a peppery bite, such as watercress.
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 reduced-fat mayonnaise
2 tablespoons fat-free buttermilk
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
How to Make It
Combine first 4 ingredients in a large bowl. Combine mayonnaise and next 5 ingredients (through pepper) in a small bowl, stirring well with a whisk. Drizzle mayonnaise mixture over chicken mixture; toss gently to coat. Sprinkle with almonds.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.