Apricot-Pecan Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Serve over salad greens with sliced avocado, or grill between slices of whole grain bread with Muenster cheese and fresh arugula. Ingredients:
1 cup coarsely chopped pecans |
3 cups chopped cooked chicken |
1 cup chopped dried apricots |
1/4 cup mayonnaise |
1/4 cup sour cream |
2 tablespoons country-style dijon mustard |
2 tablespoons honey |
salt and pepper to taste |
Directions:
1. Heat nuts in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant.
2. Stir together chicken and next 5 ingredients in a large bowl. Season with salt and pepper to taste; stir in pecans. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 3 days.
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