Recipe - Nectarine-Chicken Salad

2 cup Cubed cooked chicken
One fourth cup Dry white wine
One fourth cup Mayonnaise
One fourth cup Sour cream
Salt to taste
2 Nectarines
One fourth cup Slivered almonds
Greens

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 One half 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 MCRecipe Digest V1
#630 by Mardi Desjardins amdesjar@mb.sympatico.ca on May 31, 1997