#COOKING WITH CLORIS--APRICOT PISTACHIO CHICKEN SALAD

Apricot Pistachio Chicken Salad

Ingredients:

Cooked chicken, skinned and cubed

Dried apricots, cut into bite-sized pieces

Celery, diced

Shelled salted pistachio nuts

Mayonnaise

Sour cream

This is a recipe to make when you have some leftover chicken. You’ll notice there are no amounts listed in the ingredients for this recipe. That’s because you decide how much to use based on what you have on hand and your particular taste. Chicken is the main ingredient. After that, it’s all up to you. There’s no formula. Add as much or as little of the other ingredients as you like.

Combine the chicken, apricots, celery, and pistachios. Mix equal amounts of mayonnaise and sour cream. Fold into the chicken mixture.

Chill at least one hour before serving.

#COOKING WITH CLORIS--KITCHEN SINK CHICKEN SALAD

Kitchen Sink Chicken Salad

The other day I was busy working and lost all track of time. Suddenly, it was dinnertime, and I hadn’t prepared anything. Worse yet, I hadn’t been to the supermarket in days, and both the fridge and pantry were nearly barren.

I looked around at what I had:

~ a leftover chicken breast and drumstick

~ one small zucchini

~ half a dozen cherry tomatoes

~ half a dozen dried apricots

~ one apple

~ half a cup of chopped walnuts

I chopped everything up and mixed in a little mayo and a splash of champagne vinaigrette salad dressing, served with some crackers and voila! A delicious summer dinner for two!

Moral of the story: Make the most of what you’ve got. You may very well surprise both yourself and your taste buds.