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Ingredients

• 3 chicken breast halves, about 1 1/2 lb. total
• 1 tsp. salt ;
• 1 tsp. freshly ground black pepper ;
• 2 tsp. olive oil ;
• 3 fresh rosemary sprigs, each 2 inches long ;
• 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio ;
• 1/4 cup water, plus more as needed ;
• 1/4 cup mayonnaise ;
• 1/4 cup plain nonfat yogurt ;
• 3 Tbs. crème fraîche ; ;
• 1 tsp. ground cumin ;
• 1/4 tsp. cayenne pepper ;
• 1/2 tsp. ground turmeric ;
• 5 celery stalks, finely chopped ;
• 1/2 small yellow onion, finely chopped ;
• 1/4 cup chopped fresh flat-leaf parsley, plus sprigs for garnish ; ;
• 1/4 cup chopped almonds or cashews (optional) ;

Description

The Addition Of Spices Such As Cayenne Pepper And Turmeric Bring An Asian Flavor To This Chicken Salad. For A Spicier Curry, Add A Little More Cayenne. The Salad Can Be Served As Is Or Used As A Filling For Halved Avocados.

Williams-Sonoma