Triple-A Chicken Salad

 

                    This combination of apricots, apples, and almonds is a triple play in any league.

Serves 4 to 6

• 1 to 1½ cups poppyseed dressing (recipe below)
• ½ cup dried apricots, cut in quarters
• 1½ pounds shredded cooked chicken, chilled
• ½ cup sliced green onions
• ½ teaspoon minced lemon zest
• ½ cup sliced almonds, toasted
• 1 apple (such as Granny Smith), sliced thin
• Lettuce leaves, for garnish

1. In a medium bowl, combine the poppyseed dressing with the apricots ; let the bol sit for 30 minutes to 1 hour.
2. Mix in the chicken, green onions, and lemon zest ; refrigerate the salad, covered, if you wish.
3. Shortly beore serving, stir the almonds and apple into the salad ; mount the salad on lettuce leaves.

Poppyseed Dressing

Makes about 2 cups

• ¼ cup sugar
• ¼ cup honey
• ¼ cup white vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon dry mustard
• 1 teaspoon grated onion
• ½ teaspoon salt
• 1 teaspoon paprika
• 1 cup canola or corn oil
• 1 tablespoon poppyseeds

1. In food processor or with a mixer, combine all ingredients except the oil and the poppyseeds.
2. Pour in the oil and continue mixing until the dressing is thick ; blend in the poppyseeds.
3. Rerigerated, the dressing keeps for a couple of weeks ; if it separates, process or mix it again before using.

BON APPÉTIT