CAROL MICHAEL / THE FRONT PORCH - DICKSON
1/2 cup plain yogurt (Greek style preferred)
1/4 cup mayo
3 tablespoons apricot preserves
2 teaspoons grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup sliced almonds, toasted
1 6oz package dried apricots, chopped
3 cups chopped cooked chicken breast
3/4 cup sliced celery
DIRECTIONS:
Whisk together first 6 ingredients in a large bowl to
make dressing.
Mix together: chicken
breast, almonds, apricots and celery.
Add dressing and stir together.
Serve on Bibb or Leaf Lettuce lined plates. Garnish with toasted, sliced almonds is
desired.
APRICOT WHITE TEA
2 cups water
2 white tea bags
1 1/2 tablespoons sugar
2 1/2 cups apricot nectar
1 teaspoon fresh lemon juice
DIRECTIONS:
Boil water. Add
tea bags, remove from heat & cover to steep 5 min. Discard tea bags and add remaining
ingredients. Stir and serve over ice.
