Chicken Apricot Salad from Holly Clegg

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

Makes 6 to 8 servings