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Tangy, sweet apricots mixed with chicken in mustard dressing with toasted almonds and rosemary make this a spectacular salad—one that I couldn’t stop eating! From Holly Clegg Trim & Terrific Home Entertaining The Easy Way
2 pounds cooked boneless, skinless chicken breasts 1 cup dried apricots, cut into ¼-inch strips 1 bunch green onions, sliced 1/2 cup chopped celery 1/3 cup light mayonnaise 2 tablespoons grainy mustard 1/4 cup honey mustard 2 tablespoons lemon juice 2 tablespoons fresh rosemary 1/3 cup sliced almonds, toasted
Shred chicken with fork and transfer to large bowl.
Add apricots, green onions, and celery.
In small bowl, mix together mayonnaise, mustard, lemon juice and rosemary.
Add to chicken mixture with almonds and carefully mix. Refrigerate