Roast Chicken & Apricot Salad Recipe
Meat from one rotisserie chicken, sliced
2 orange peppers
12 dried apricots, sliced as thinly as possible
6-8 fresh apricots, sliced in thin wedges
1/3 cup pine nuts, toasted
1/2 cup balsamic vinegar
2/3 cup olive oil
2/3 tsp minced garlic
10 tsp apricot jam, liquefied*
2 tsp grainy mustard
2 tsp chopped fresh parsley
Fresh black pepper to taste
*Microwave on low setting until liquefied
Step 1: In a small bowl, whisk ingredients together until thoroughly blended.
Step 2: Arrange the salad ingredients on a platter or on individual plates. Drizzle with dressing. Serve immediately.