Apricot Chicken Salad with Blanched Almonds (GF, dairy free)

Chicken salad... the thought of it used to make me gag.  (Please excuse my colorful language and the uncouth picture I just placed in your mind. Ahem.)  Bear with me, I'm Italian and chicken salad dripping in mayo wasn't exactly something I grew up eating. (Although my Aunt Nettie made a killer chicken salad made with olive oil, fresh garlic and roasted red peppers....now THAT'S my kinda chicken salad!)

After living in the South (say-yowth) so long, I've come to enjoy a cracker chicken salad (oops, there I go with colorful phrases again, excuse me), as long as it's not soggy with mayo. 

I love this dish served in a ripe, hollowed out tomato, or scooped on top of a big salad.  It's easy to throw together and makes a nice lunch or light supper.

Let me know what you think of it!

Apricot Chicken Salad with Blanched Almonds (GF, dairy free) 

Ingredients:

5 cups chopped cooked chicken

2 stalks celery, diced

1/4 cup red onion, finely diced

1 cup unsulfured dried apricots, diced

3/4 cup blanched slivered almonds

scallions (optional)

For Dressing:

3/4 cup Soy Free Vegenaise (it's egg free and gluten free too)

1 tablespoon dijon or course grain mustard

1 tablespoon honey

1 teaspoon sea salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

Instructions:

Toast slivered almonds in a preheated 300F oven until fragrant and golden brown.  Set aside to cool.  In a large bowl, toss first five ingredients together (including toasted almonds).  

In a smaller bowl, whisk together dressing ingredients.  Pour over chicken mixture and mix well. 

Top with scallions if desired.