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Almond-Apricot Chicken Salad
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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
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
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |