Tuesday, September 14, 2010

Cooking: Pecan Apricot Chicken Salad

I love chicken salad... and always looking for new variations.This recipe is very interesting and delicious; fancy enough for company and also a fresh tasting dish for the middle of winter, especially if you roast the chicken.

Pecan Apricot Chicken Salad

3 c. roast chicken, cubed
1/2 c. dried apricots, chopped
3/4 c. pecans, roasted and roughly chopped
1/4 c. mayo
1/4 c. sour cream
2 T. dijon mustard
2 T. honey
Salt and pepper

Put chicken, apricots and pecan into a large bowl. Mix next four ingredients into a smaller bowl and season to taste. Gently fold the dressing into the chicken mixture. Chill at least two hours before serving.


Comments are such a treasure. Please share your thoughts, I would love your feedback.