Apricot Chicken Salad

Recipe Ingredients

1/4 cup	23g / 0.8oz	Sliced almonds
4		Boneless chicken breasts - (abt 1 1/2 lbs)
1 cup	237ml	Dried apricots - cut in half
1 cup	110g / 3.9oz	Celery - cut 1" slices
2 tablespoons	30ml	Chopped green onion
1 tablespoon	15ml	Chopped rosemary
1/2 cup	118ml	Low-fat mayonnaise
1 tablespoon	15ml	Nonfat milk
1 teaspoon	5ml	Salt
		Lettuce leaf - for serving
		Red and green grapes - for serving

Recipe Instructions

Toast almonds on baking sheet at 350 degrees until lightly browned, 3 to 4 minutes. Watch carefully so they do not burn. Set aside.

Steam chicken in steamer over simmering water until done through center and no longer pink, about 20 minutes. Cool chicken, then cover and refrigerate until chilled, at least 2 hours.

Remove skin from chicken and cut into 1 1/2-inch cubes. Toss together cubed chicken, apricot halves, celery, green onion and rosemary.

Combine mayonnaise and milk until blended; stir into chicken until evenly mixed. Stir in salt and almonds. Chill until serving time, at least 1 hour.  Serve on lettuce leaf along with grapes.

Source:
"The Los Angeles Times, 02-23-2000"

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