HealthNotes

Chicken-Apricot Salad

• From: Oldways Preservation Trust

Ingredients

• 3 cups cooked chicken or turkey (approximately 1 whole breast)

• 1 red, unpeeled apple, chopped finely

• 4 stalks celery, chopped

• 4 stalks green onions, chopped

• 1 lemon, grated peel

• 1 lemon, juiced

• 2 tsp poppy seeds

• 1 Tbs honey

• 1 Tbs grainy mustard

• 1/4 cup canola oil

• 12 dried apricots, cut into quarters

• 1/2 head leafy lettuce

Make enough for tomorrow’s lunch—you can also include fresh corn, Italian chicken sausage, or chopped lettuce. The dressing is the key here.

Directions

• If the chicken is not already cooked, poach it gently in a little water while you chop and mix everything else. When it's cooked through, chop it.
• Finely grate the peel of a fresh lemon into a large bowl, then juice the lemon into the same bowl. Remember to grate the peel first.
• Add poppy seeds, mustard, honey, oil, and apricots to the bowl, then let apricots soften for at least 15 minutes in this dressing (less if apricots are fresh).
• Add the chicken, apple, celery, and green onions and mix well. Serve on a bed of lettuce.