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.
APRICOT ALMOND CHICKEN SALAD
1/2 cup mayonnaise
1/3 cup apricot preserves
2 teaspoons grated fresh ginger
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.....