- 2 teaspoons cumin seeds
- 1/2 cup mayonnaise
- 3 tablespoons fresh lemon juice
- 5 cups shredded or diced cooked chicken
- 1 1/2 cups diced firm but ripe nectarines
- 3/4 cup chopped celery (about 2 stalks)
- 2/3 cup chopped red onion Romaine or butter lettuce leaves
- 1/2 cup toasted sliced almonds
- Toast cumin in heavy small skillet over medium heat until slightly darkened, about 1 minute. Transfer to small bowl. Add mayonnaise and lemon juice; whisk dressing until smooth.
- Toss chicken, nectarines, celery, and onion in large bowl. Stir in dressing. Season to taste with salt and pepper. Spoon salad into lettuce leaves and sprinkle with almonds. Divide among 4 plates and serve.