Saturday, September 19, 2009

Apricot Rosemary Chicken Salad

My new favorite lunch is an Apricot Rosemary Chicken Salad Sandwich.on good whole grain bread. I've been eating them for the past few weeks, and I am in love with this recipe. I'd also love to take the credit for creating it, but I totally stole it from Trader Joe's when I had their version last time I was in California. I've started making a batch of it on the weekend and using it for lunches during the week since it gets better with a couple of days under it's belt.

Apricot Rosemary Chicken Salad
5 cups cubed cooked chicken (I use boneless chicken breasts, but any old chicken would do)
1/2 cup diced dried apricots
1/4 cup slivered almonds
2 medium stalks celery, diced
2 medium scallions, trimmed and thinly sliced
2 tbsp. finely chopped fresh rosemary
1/2 cup light mayonnaise
2 tbsp. Dijon mustard
2 tbsp. honey
salt and freshly ground pepper to taste

Combine all ingredients in a bowl and mix well. Let chill for at least two hours before serving so flavors can meld. Enjoy!


Emily Ruoss said...

sI just had this at TJ's and was hoping that some one had recreated it! :-). Thank you!