2 chicken breasts- boneless and skinless
1 cucumber- peeled, seeded, and diced
3 peaches- peeled, pitted, and diced
1/2 c red onion, diced*
1 c almonds, slivered
1/2 c mayonnaise
1/2 c sour cream
1 Tbsp fresh lemon juice
salt and pepper to taste
1Toast the almonds: Place single layer of nuts in skillet. Over medium low to medium heat, stirring constantly, toast until golden and fragrant. (Be careful not to burn them.) When cool store in airtight container.
2Poach the chicken breasts: Add chicken to large pot of water, bring to a boil, reduce heat and simmer, covered, for about 15 to 20 minutes or until chicken is no longer pink. I like to add a chicken bouillon cube and seasoned salt to my water for extra flavor, but it’s not necessary.
3Drain chicken breasts. When cool, shred (or dice if you prefer).
4In bowl, combine mayo, sour cream, and lemon juice. Add salt and pepper to taste.
5Add chicken, cucumber, peaches, and onion to the bowl. Mix gently.
6Chill. When ready to serve, sprinkle toasted almonds on top.
7* If you don’t like the strong flavor of onions in your chicken salad, soak them in cold water for about 10 minutes and drain. This makes the flavor mild.
Source : allrecipes.Com