Chicken Salad with Apricots and Avocado

The Sweet-tartness of apricots is an appealing foil for chicken and avocado

3 cups cubed cooked Chicken

1 1/2 cups slivered Apricots (unpeeled, pitted)

1/3 cup thinly sliced Celery

1/4 cup thinly sliced Green Onions

1/3 cup each Mayonnaise and Sour Cream

1 tblsp Dry Vermouth1

/2 tsp grated Lemon Rind

1/8 tsp ground Nutmeg

1 Avocado (peeled, seeded, and sliced)

1 tblsp Lime or Lemon Juice

Boston or Butter Lettuce Leaves

1/4 cup toasted sliced Almonds

Lightly mix chicken, apricots, celery, and onion.

In a small bowl mix mayonnaise, sour cream, vermouth, lemon rind, and nutmeg until smooth. Combine with chicken mixture, mixing lightly until well coated. Cover and refrigerate for 1 to 3 hours to blend flavors.

Brush avocado slices well on all sides with lime juice. Line 4 plates with lettuce leaves; divide chicken mixture among the plates. Garnish each serving with a fourth of the avocado slices. Sprinkle with Almonds.

Serves 4