This is a recipe that I found in the Boston Globe magazine.

Then I changed it around  a little.

4 to 5 cups of shredded  cooked chicken because that’s how much I had leftover.

1/2 cup  mayonnaise.

3 tablespoons orange juice

Zest of one entire orange

2 tablespoons honey

3 diced scallions

4 stalks of diced celery

12 chopped plump apricots. If they aren’t plump, soak then in hot water for twenty minutes.

Dry well , then cutup

3 tablespoons diced parsley

3 handfuls of baby spinach

3 handfuls baby arugula

1/4 cup chopped walnuts

1/2 to 1 diced, seeded jalapeno.

The amount of pepper depends on how hot you like it.

Add a small amount at a time. You can always add more.

Mix the mayo, orange juice, orange rind and honey in a large bowl

Add the chicken to the  dressing and mix well.

Add the celery, walnuts, pepper ,apricots,  scallions and parsley and mix well

Add the spinach and arugula.

Toss well

This is a nice change from the regular chicken salad and great for leftover turkey.

I would add the orange segments the next time I make this just because I don’t want the orange to go to waste

Serve with grapes and toasted Italian bread

Published by cmangoff

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