>From the Cook's Recipes website...


Nectarine-Chicken Salad

4 cups sliced Washington nectarines
3 cups cubed or slivered cooked chicken
1 1/2 cups thinly sliced celery
1/2 cup thinly sliced almonds, toasted
1 green onion, thinly sliced
Dressing (recipe follows)
Combine all ingredients except Dressing; pour Dressing over fruit mixture and 
toss gently. Refrigerate 1 hour or longer to let flavors blend. 
Makes 8 servings
Dressing: Combine 1/2 cup mayonnaise, 2 tablespoons each vinegar and honey, 1/2 
teaspoon curry powder and 1/8 teaspoon each salt and ground ginger; mix well.
Recipe provided courtesy Washington State Fruit Commission

Rhonda G in Missouri
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