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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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The original of this recipe comes from the June/July 2009 issue of Taste of the South magazine. Great served w lettuce leaves & wrapped in a soft tortilla, or as a sandwich with slices of whole wheat bread. Ingredients:
1/2 cup almonds, slivered |
1/2 cup pecans, chopped |
1/2 cup pineapple tidbits, drained |
3/4 cup dried cranberries |
3/4 cup mandarin orange segments, drained |
1/2 cup mayonnaise |
1/2 cup honey dijon mustard |
1/2 cup apricot preserves |
1/2 teaspoon lemon pepper |
2 cups chicken breasts, cooked, shredded (or chopped small) |
Directions:
1. In a large bowl, combine nuts & fruits, tossing to blend, then set aside.
2. In another bowl, combine mayo, mustard, apricot preserves & lemon pepper, stirring well to blend.
3. Add mayo mixture & chicken to nuts-&-fruits mixture, stirring well to blend.
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