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
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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.