Serve over salad greens with sliced avocado, or grill between slices of whole grain bread with Muenster cheese and fresh arugula.
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
How to Make It
Heat nuts in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant.
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.