Apricot Almond Chicken Salad
By Regional Chef John Mitchell, Whole Foods Market, Monterey, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4 - 6

Ingredients: (use organic when possible)
2 lbs. Chicken Breast (cut on bias)
1/2 cup Slivered Almonds (toasted)
1/4 lb. Dried Apricots (julienned in 1/2-in. pieces)
1/2 bunch Green Onions (cut on bias in 1/2-in. pieces)
2 oz. (approx.) Mango Chutney
1/4 oz. Mint (chopped)

Procedure:
Toasted almonds and mint springs for garnish

Dressing
Ingredients:
4 oz. (approx.) Canola Mayonnaise
2 oz. (approx.) Mango Chutney
1 tspn. Dijon Mustard
2 tbls. Honeycup Mustard
TT Salt
TT Black Pepper

Procedures:
1. Combine all the ingredients for the dressing and set aside.

2. Poach or grill chicken. Cool and julienne it. Combine chicken with remaining ingredients. Mix together with the dressing.

3. Garnish with toasted almonds and fresh mint sprigs.