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Apricot Chicken Salad with Peanuts
1 1/2 pounds skinless boneless chicken breast halves
1 cup shelled coarsely chopped peanuts
1 chopped dried apricots
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons whole-grain or Dijon-style mustard
2 tablespoons honey
1/4 teaspoon wasabe powder
dash hot pepper sauce
dash salt
dash white pepper
crusty bread
lettuce or field greens
tomato slices
sliced onion
Preheat oven to 350 degrees F. Put oven rack in lower third of oven and preheat oven to 400 degrees F. Lightly oil a 9x13-inch flameproof baking dish.
Rinse chicken in cold water and pat dry.
Place the chicken in the baking dish and bake the chicken for about 45 minutes to 1 hour or until the chicken is tender and juices run clear.
Place the chicken in a bowl. Cover and allow to chill in the refrigerator.
While the chicken is chilling, chop the peanuts and apricots. Toast the peanuts in a small sauté pan over low heat until they are a light brown. Stir frequently and do not allow to burn.
Place the chicken breast meat on a cutting board, and using a chef’s knife, chop the chicken into small pieces. Place the chicken in a medium bowl. Add the peanuts, apricots, mayonnaise, sour cream, mustard, honey, hot pepper sauce, wasabe powder, salt, and pepper. Serve on good crusty bread with lettuce, tomato slices, and thinly sliced onion rings, or on a salad of field greens and topped with toasted chopped peanuts.
Serves 6.
Lesley Pew
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