Saturday, December 27, 2008

Chicken and Apricot Salad

Serves: 6


3 pound/1.5 kg/No. 15 chicken
4 teaspoons butter
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
6 ripe fresh apricots, cut into wedges
2 sticks celery, thinly sliced
1/4 teaspoon dried tarragon

Microwave Method:

1. Brush chicken with butter melted for 20 seconds on HIGH. Cook for 35-37 minutes on MEDIUM HIGH, turning halfway through cooking. Cool.
2. Remove chicken flesh from the bone.
3. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken, celery and tarragon until coated. Chill for 1-2 hours.
4. To serve, line a salad bowl with lettuce leaves. Spoon in salad.

Note: Leftover turkey may be substituted for chicken.

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