Posted by: Schmitty
Almond Apricot Chicken Salad
1/2 pound fusilli pasta or other pasta
3 cups chopped fresh broccoli
2 1/2 cups diced cooked chicken
1 cup chopped celery
1 cup dried apricots cut into 1/4 inch thick strips
3/4 cup toasted whole almonds
1/2 cup finely chopped green onions
3/4 cup mayonnaise or salad dressing
3/4 cup dairy sour cream
3 tablespoons dry sherry
2 teaspoons lemon p[eel
1 tablespoon lemon juice
1 teaspoon Dijon style mustard
Cook pasta according to package directions until tender but still firm
(al dente).
Drain off water. Place in colander and rinse with cold water. Drain.
In large salad bowl, combine pasta, broccoli, chicken, celery, apricots,
almonds and green onions.
For dressing, in small bowl, combine mayonnaise, sour cream, sherry,
lemon peel and juice, mustard, 1 teaspoon salt and 1/4 teaspoon pepper.
Pour dressing over salad and toss before serving.
Makes 6 to 8 servings.
Note: salad and dressing can be prepared day ahead. Cover and chill in
separate containers. Toss together just before serving.