The Catholic Foodie

Apricot Chicken Salad

Jeff Young -

By Anne Armistead – my Mom – she created this recipe (submitted by Eleanor Batson)

Makes about 5 1/2 cups

Ingredients:

  • 1/3 cup mayonnaise
  • 1/4 cup apricot preserves or peach preserves
  • 1 tablespoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 3 cups shredded cooked chicken
  • 1/2 cup red grapes , halved
  • 1/2 cup slivered almonds , toasted
  • 2 tablespoons chopped fresh tarragon leaves
  • Table salt

Directions:

Mix mayonnaise, preserves, lemon juice, and cayenne in small bowl until
combined. Toss chicken, grapes, almonds, and tarragon together in large
bowl. Add mayonnaise mixture and toss until coated. Season with salt to
taste. Serve or cover and refrigerate for up to 2 days.

Image courtesy of rockYOface on Flickr.com.