| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 4 | Servings | ||
INGREDIENTS
| 2 | c | Cubed cooked chicken |
| 1/4 | c | Dry white wine |
| 1/4 | c | Mayonnaise |
| 1/4 | c | Sour cream |
| Salt to taste | ||
| 2 | Nectarines | |
| 1/4 | c | Slivered almonds |
| Greens |
INSTRUCTIONS
In a bowl, toss chicken with wine. Cover and marinate in fridge several hours or overnight. Stir together mayonnaise and sour cream and then stir into chicken; salt to taste. Coarsely chop 1 1/2 of the nectarines, slice remaining half for garnish. Stir chopped nectarine and almonds into chicken mixture. Chill. Serve on platter or plates lined with greens. Garnish with nectarine slices. Recipe by: Woman's Day Magazine, July 1982 Posted to MC-Recipe Digest V1 #630 by Mardi Desjardins <amdesjar@mb.sympatico.ca> on May 31, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 206
Calories From Fat: 115
Total Fat: 13.2g
Cholesterol: 11.3mg
Sodium: 563.2mg
Potassium: 445.4mg
Carbohydrates: 15.2g
Fiber: 3.1g
Sugar: 7.7g
Protein: 6.1g