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Perfect for a hot summer day.
Heat a small skillet on low to medium heat and add the raw slivered almonds. Stir the almonds continuously. When the almonds start to turn a light brown (about 3 or 4 minutes), remove them from the heat and set aside to cool.
While the almonds are cooling, add the pieces of cooked chicken to a medium size bowl.
Then chop the celery and green onions, and add them to the bowl.
Cut the grapes in half and add them to the bowl.
Add the toasted almonds, mustard, mayonnaise, dill, pepper, salt and apricot preserves to the bowl.
Stir the ingredients together and give it a quick taste test. Salt to taste if needed.
Serve on your favorite sandwich bread, on top of a salad, or on bite-size pieces of French bread as an appetizer.
If making a sandwich, an option is to use sliced cucumbers instead of, or in addition to lettuce.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!