Recently, Mr. Amiable Taster gifted me a copy of Dornenburg and Page’s The Flavor Bible. As I was browsing through its encyclopedic contents, I happened on the section for dried apricots. In developing this recipe, I had planned on using toasted pecans, but the book suggested hazelnuts or pistachios. I think you will like the result as much as I do. -E
Apricot-Ginger Chicken Tea Sandwiches
3 oz. French vanilla yogurt (such as Yoplait brand)
3 oz. mayonnaise
1 T. minced candied ginger
2 cups minced cooked chicken breast
1 rib celery, chopped fine
1/3 cup minced dried apricots
1/2 cup crushed toasted hazelnuts
1/4 t. salt
pepper to taste
1. In a small bowl, combine mayo, yogurt and candied ginger. Cover and let sit in the refrigerator overnight.
2. In a medium bowl, combine remaining ingredients. Add mayo-yogurt mixture and stir until thoroughly combined.
Yield: 3 cups chicken spread.
I cook my chicken using the recipe in our Lemon-Bay Poached Chicken recipe. The chicken is infused with a lemon essence that pairs well with the ingredients in this recipe. I recommend using a hearty whole-wheat bread for this recipe.
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