featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, September 24, 2013

COOKING WITH CLORIS--CHICKEN APRICOT SALAD


Chicken Apricot Salad

Serves 2-4, depending on accompaniments

Ingredients:
1/2 rotisserie chicken
1 small zucchini
5 grape tomatoes or 1/2 small tomato
10 dried apricots
1/4 cup chopped walnuts
2 tablespoons reduced fat mayonnaise
1 teaspoon honey Dijon mustard

Skin and debone chicken. Cut chicken meat into small pieces. Chop vegetables into small pieces. Cut apricots into small pieces.

Mix together, chicken, vegetables, apricots, and walnuts.

Combine mayonnaise and mustard. Fold into other ingredients.

Cover and chill for at least an hour before serving.

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