Chicken and Apricot Salad with Mustard
Source of Recipe
CF
Recipe Introduction
This is different and delicious - one of my favorites!
Chicken and Apricot Salad with Double-Mustard Mayonnaise
3 pounds boneless, skinless chicken breasts,
poached just until tend and cooled to room temp
1 cup dried apricots, cut into 1/4-inch strips
1/3 cup cream sherry
3 ribs celery, coarsely chopped
4 scallions, trimmed and sliced on the diagonal, both green and white portions
1/2 cup slivered almonds, lightly toasted
3 TB chopped fresh rosemary
Mayonnaise
fresh homemade mayonnaise or good quality jarred, about 1 1/2 cups
2 TB grainy Dijon mustard
1/4 cup honey mustard
salt and fresh ground pepper to taste
Slice the chicken breasts into 2" by 3/4" strips and put in a large mixing bowl.
Put apricots and sherry in a small saucepan. Heat to boiling. Reduce heat and simmer 3 minutes. Add apricots with liquid to chicken.
Add the celery, scallions, almonds, and rosemary to the salad and toss to combine.
Add the mustards to the mayonnaise and season with salt and pepper. Bind the salad with the mayonnaise.
Chill the salad for at least 2 hours before serving. Garnish with extra sprigs of fresh rosemary. Serves 6-8.
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