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.
Amazing chicken salad! There is a gourmet grocery store near us that makes a similar salad and charges $13/lb! This was much cheaper than buying it and it really has a wonderful flavor. My husband who is not a salad eater tried it, then ate a plate full. I didn't change a thing to the recipe - it's perfect just the way it is.