Printable | Taste of Home

Almond-Apricot Chicken Salad

1 package (8 ounces) spiral pasta
1 package (6 ounces) dried apricots, thinly sliced
3 cups coarsely chopped fresh broccoli
2-1/2 cups diced cooked chicken
1/2 cup chopped green onions
1/2 cup chopped celery
1 cup (8 ounces) sour cream
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons Dijon mustard
1-1/2 teaspoons salt
3/4 teaspoon dried savory

Printed from tasteofhome.com Jul 25, 2008

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Almond-Apricot Chicken Salad cont.

1/2 teaspoon pepper
3/4 cup sliced almonds, toasted

Cook pasta according to package directions, adding apricots during the
last 4 minutes. Drain and rinse with cold water; place in a large
bowl. Add broccoli, chicken, onions and celery. In a small bowl,
combine the next eight ingredients. Pour over salad and toss to coat.
Cover and chill until ready to serve; fold in almonds.

Yield: 8-10 servings.