Apricot Chicken Salad

Sastojci

Aioli

2 egg yolks 4 ribs celery, finely chopped

2 T. lemon juice 4 green onions, finely chopped

4 T. whole grain mustard 3 T. rosemary,super finely

¾ c. extra virgin olive oil chopped

¾ c. rice bran oil

3 T. honey

4 T. dijion

3lbs. bonelss skinless chicken breasts

½ c. slivered almonds

1 c. apricots, thinly sliced

½ c. sherry

2 T. sugar

1. poach chicken breasts, approx. 15-20 min; set aside to cool

2. toast almonds at 325 for approx. 10-12 min; set aside to cool

3. combine sherry and sugar, simmer with apricots until completely reduced, approx. 3-6 mins

4. finely shred chicken, add honey mustard aioli and mix in celery, onion, and rosemary to complete the salad.

Aioli

1. combine egg yolks, lemon juice, mustard and pulsate in food processor for approx. 10 seconds.

2. combine the two oils and slowly add to the mustard mixture.

3. stir in the honey and the dijion

Apricot Chicken Salad yield: 4 quarts

3 lbs. chicken breasts

1 cup dried apricots, cut in thin strips

1/3 cup sherry

2 Tbsp sugar

3 ribs celery, diced small

4 green onion

½ cup toasted slivered almonds

3 Tbsp finely chopped fresh rosemary

Honey Mustard Aioli (see recipe card)

1. Poach 3 boneless, skinless chicken breast 15-20 min. & set aside to cool.

2. Simmer apricots, sherry, and sugar until liquid is completely reduced.

3. Shred chicken and combine with apricots, honey mustard aioli, and remaining ingredients.