Saturday, April 30, 2011

Apricot Almond Chicken Salad

Here's the other dish I made for the Easter Picnic last weekend. Chicken salad or shrimp salad work great in these tiny pitas as an appetizer.


1/2 cup mayonnaise
1/3 cup apricot preserves
2 teaspoons grated fresh ginger
black pepper
3/4 cup chopped or sliced almonds
3/4 cup chopped dried apricots
3 cups chopped cooked chicken (I used canned chicken this time)

Stir together first 5 ingredients in a large bowl. Add almonds, apricots and chicken, stir some more.

The measurements here are just estimates, adjust to your taste. Serve in pitas, on crackers, on a salad, in a sandwich.....

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