Apricot Chicken Salad with Pistachios

With apricots and pistachios added, this recipe provides a great new twist on chicken salad.

Ingredients:

• 3/4 cup shelled coarsely chopped pistachios
• Nonstick cooking spray
• 1 pound skinless, boneless chicken breasts, cut in small cubes
• 1 cup fresh apricots (measure after taking the pits out and chopping), about 4 to 6
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat sour cream
• 2 tablespoons whole-grain or Dijon-style mustard
• 1 tablespoon honey
• 1 tablespoon Splenda or other sugar substitute, or to taste
• 1/2 teaspoon prepared horseradish
• dash hot pepper sauce
• dash salt
• dash white pepper
• Field greens
• Thinly sliced tomatoes
• Thinly sliced onion

Directions:

Lightly toast the nuts in a small skillet over low heat.Stir frequently and do not allow to burn. Set aside. Lightly coat a 12-inch skillet with nonstick cooking spray. Heat over medium heat. Add the chicken and cook and stir until tender and no longer pink. Place the chicken in a medium bowl. Add 1/2 cup of the pistachios, cut up apricots, mayonnaise, sour cream, mustard, honey, sugar substitute, horseradish, hot pepper sauce, salt, and pepper. Serve on a bed of field greens, tomato slices, and thinly sliced onion rings. Garnish with the remaining chopped pistachios.

Number of Servings: 6

Notes from the Cook: Note: If apricots are not in season, use fresh oranges, cut up. Do not used canned (Mandarin) oranges as they are canned in sugar. Note: You can also use brown sugar substitute here in place of Splenda.