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!