Ensalada de pollo con uvas

Ingredientes

• 1 cup plain, whole milk yogurt (see recipe note #1)
• 2 teaspoons whole grain mustard
• 2 tablespoons apricot preserves (see recipe note #2)
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound cooled chicken breast (cooked, cut into 1" pieces, see recipe note #3)
• 1/2 pound red or green seedless grapes
• 3 ounces roasted and salted almonds (coarsely chopped)
• 10 dried apricots (diced small, see recipe note #4)
• 4 ribs celery (coarsely chopped)
• butter lettuce leaves (or romaine leaves, for serving (optional))
• minced chives (for garnish (optional))

Preparación

1. 1

   To make the dressing, whisk yogurt and mustard together in a small bowl. Add apricot preserves and whisk until smooth. Season to taste with salt and pepper.

2. 2

   Add chicken, grapes, almonds, apricots, and celery to a large serving bowl. Spoon dressing over and gently stir to combine ingredients and coat evenly. Refrigerate for at least 30 minutes to allow flavors to meld.

3. 3

   Serve as is or scooped over leaves of butter or romaine lettuce and sprinkle with chives if desired.