Fruit & Nut Chicken Salad

1. 1

   Combine dried fruit and apple juice in a small saucepan or microwave-safe bowl. Bring to a simmer and stir. Refrigerate 15 minutes.

2. 2

   Mix mayonnaise and mustard in a medium bowl. Add chicken (or turkey), green onions (or celery) and toasted almonds. Mix well. Stir cooled fruit into chicken mixture. Add salt and pepper to taste. Chill if desired, or serve immediately.

3. 3

   Serve over salad greens as a main dish salad, or in pita pockets or on multi-grain bread as a sandwich filling.

4. 4

   NOTE: 1 1/2 pounds chicken breasts = 2 cups cooked, cubed chicken, or a 3 pound whole chicken yields about 4 1/2 cups cooked/diced.

* Per serving · 4 servings · Values may vary.

No additional tips available.