6-8 Apricots, pitted and a sliver sliced on the bottom edge to stabilize
4 cups picked chicken breast, shredded or diced, 1 rotisserie chicken, optional
¾ cup tiny diced yellow onion
1 cup tiny diced celery hearts with green leaves
6 T. chopped fresh tarragon
4 T. chopped fresh parsley
½ cup toasted slivered or sliced almonds
Honey for drizzling
Kosher salt and cracked black pepper
Mix all the ingredients in a large bowl. Prepare the dressing. Add half the dressing and mix to combine. Add a little more as needed. Put a mound on top of each apricot. Plate and drizzle with honey, or serve on lettuce or a sandwich. It can be refrigerated for 2 days. Enjoy!
Dressing
1 cup mayonnaise
3 T. sour cream
3 T. Dijon mustard
2 T. honey
Zest of one lime
Kosher salt and cracked black pepper
Mix and store in the refrigerator for up to 2 weeks.
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