"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apricot - Chicken Salad Recipe

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This recipe for Apricot - Chicken Salad, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Heistand
Added: Monday, April 27, 2009


1/2 c. plain yogurt
1/4 c. mayonnaise
3 T. apricot preserves
2 t. fresh grated ginger
1/2 t. salt
1/2 t. pepper
1 c. sliced almonds, toasted
1 6 oz pack. dried apricots, chopped
3 c. chopped, cooked chicken
3/4 c. sliced celery
mixed salad greens

Whisk together the first 6 ingredients in a large bowl: add almonds and the next 3 ingredients, tossing gently.
Chill several hours. Serve on top of mixed salad greens. Top with additional freshly ground pepper.




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