today and I thought I'd post it. I know many here buy prepared foods from Whole Foods so in case someone has had this and would like to make it, here's the recipe from them.
Whole Foods' Apricot Chicken Salad
October 11, 2007
1 cup real mayonnaise
1/3 cup plus 1 tablespoon grainy mustard*
1/4 cup honey
1 1/2 tablespoons chopped fresh rosemary or 1 tablespoon dried, crushed
Sea salt and fresh-ground black pepper, to taste
2 pounds cooked, boneless, skinless chicken breasts, cut into 1-inch cubes
6 medium scallions, white part and 1 inch green, sliced
2 large ribs celery, diced
1/3 cup diced red onions
20 dried apricots, thinly sliced
1 cup toasted sliced almonds**
Whisk together the mayonnaise, mustard, honey, rosemary, salt and pepper. Add the remaining ingredients and toss well. Cover and refrigerate at least 3 hours. Just before serving, toss again and taste for seasoning.
Makes 6 servings.
Per serving: 612 calories, 57 percent calories from fat, 39 grams total fat, 5 grams saturated fat, 97 milligrams cholesterol, 30 grams carbohydrates, 3 grams total fiber, 12 grams total sugars, 27 grams net carbs, 34 grams protein, 495 milligrams sodium.
*We used Hamilton House Stone Ground Mustard, available at Whole Foods and other gourmet shops.
**To toast almonds: Preheat the oven to 350 degrees. Spread the almonds in a pie plate. Bake in the center of the oven 8 to 10 minutes or until fragrant and lightly browned.
Copyright © 2007, South Florida Sun-Sentinel
http://www.sun-sentinel.com/features/food/sfl-fdaskwholw11r1broct11,0,4156748.story
Whole Foods' Apricot Chicken Salad
October 11, 2007
1 cup real mayonnaise
1/3 cup plus 1 tablespoon grainy mustard*
1/4 cup honey
1 1/2 tablespoons chopped fresh rosemary or 1 tablespoon dried, crushed
Sea salt and fresh-ground black pepper, to taste
2 pounds cooked, boneless, skinless chicken breasts, cut into 1-inch cubes
6 medium scallions, white part and 1 inch green, sliced
2 large ribs celery, diced
1/3 cup diced red onions
20 dried apricots, thinly sliced
1 cup toasted sliced almonds**
Whisk together the mayonnaise, mustard, honey, rosemary, salt and pepper. Add the remaining ingredients and toss well. Cover and refrigerate at least 3 hours. Just before serving, toss again and taste for seasoning.
Makes 6 servings.
Per serving: 612 calories, 57 percent calories from fat, 39 grams total fat, 5 grams saturated fat, 97 milligrams cholesterol, 30 grams carbohydrates, 3 grams total fiber, 12 grams total sugars, 27 grams net carbs, 34 grams protein, 495 milligrams sodium.
*We used Hamilton House Stone Ground Mustard, available at Whole Foods and other gourmet shops.
**To toast almonds: Preheat the oven to 350 degrees. Spread the almonds in a pie plate. Bake in the center of the oven 8 to 10 minutes or until fragrant and lightly browned.
Copyright © 2007, South Florida Sun-Sentinel
http://www.sun-sentinel.com/features/food/sfl-fdaskwholw11r1broct11,0,4156748.story