Chicken and Nectarine Salad
With Toasted Cumin Mayonnaise
Salt Lake City Showroom, Cathie Mooers
This is a great salad to show why you want to wait for seasonal fruit. You will love the flavors of this salad. Fresh summer fruit with a touch of Southwest, it's worth the wait for summer. Not only that, it is so quick and easy to make. Makes 4 servings.
2 tsp cumin seed, toasted
1/3 cup mayonnaise
3 tablespoon fresh lemon juice
5 cups shredded or diced cooked chicken
1 ½ cup diced firm but ripe nectarines
¾ cup chopped celery (about 2 stalks)
2/3 cup chopped red onion
Romaine or butter lettuce leaves
½ cup toasted pecans
sea salt and fresh ground pepper to taste
Toast cumin in a heavy small skillet until you can smell the nut aroma, about one minute. Transfer to a small bowl. Add mayonnaise and lemon juice (if to thick, add more lemon juice) whisk until smooth. Toss chicken, nectarines, celery and onion in a large bowl. Stir in dressing. Season to taste with sea salt and freshly ground pepper. Spoon salad onto lettuce leaves, and sprinkle with toasted pecans. Divide among four plates. Serve immediately.
