Recipe: Chicken and Apricot Salad with Mustard Mayo

recipelink.com Chat Room Recipe Swap - 2001-05-29
From: Nancy,.SanFran

Chicken and Apricot Salad with Double-Mustard Mayonnaise
Recipe By : Nantucket Open House Cook Book by Sarah Leah Chase
Serving Size : 6

3 pounds boneless skinless chicken breasts
1 cup dried apricot halves -- cut in strips
1/3 cup cream sherry
3 whole celery ribs -- coarsely chopped
4 whole scallions -- sliced
1/2 cup almond slivers -- lightly toasted
3 tablespoons fresh rosemary -- chopped

*****DRESSING****
2 large egg yolk
2 tablespoons fresh lemon juice
2 tablespoons grainy Dijon mustard
3/4 cup canola oil
2/3 cup olive oil
1/4 cup honey mustard
salt and pepper -- to taste

****GARNISH****
fresh rosemary sprigs

Poach the chicken breasts - let cool to warm and cut into 2 x 3/4 inch strips. Place them in a large mixing bowl.

Place the apricots and sherry in a small saucepan. Heat to boiling. Reduce the heat and simmer for 3 minutes. Add the apricots with the liquid to the chicken.

Add the celery, scallions, almonds and rosemary to the salad and toss to combine.

Prepare the mayonnaise: Place the egg yolks, lemon juice and grainy mustard in a food processor fitted with the steel blade - process for 10 seconds. With the machine running, pour the vegetable and olive oils in a thin, steady stream through the feed tube to make an emulsion. Add the honey mustard and process until smooth. Season to taste with salt and freshly ground pepper. Bind the salad with the mayonnaise.

Transfer the salad to a serving bowl and garnish with the rosemary springs.

Refrigerate covered at least 2 hours before serving.