Chicken Apricot Salad

By Jr. League of Austin Necessities and Temptations, this scrumptious recipe was first introduced to me at Inn Above Onion Creek, in Wimberley, Texas during the early 1990’s.  I was attending a bridal shower for my future Sister-in-Law,  K.  I don’t know if the Inn is still open, but this recipe will continue to be used in my home for years to come.

Preparation time:  30 minutes

1/4 cup milk

2 tablespoons lemon juice

1/2 cup mayonnaise

1 cup sour cream

3 teaspoons prepared mustard

1 teaspoon salt

1 cup dried apricots, diced

3 cups cooked chicken, diced

1 cup celery, chopped

1/3 cup green onion, chopped

Mix ingredients in order.

Refrigerate several  hours before serving.  The mixture may appear soupy at first, but the apricots absorb most of the liquid while chilling.

Beautiful serve in avocado halves!

The Jr. League of Austin suggests serving this dish with Chardonnay.

Makes 6 servings.

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