Chicken And Apricot Salad
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Apricots||6 , cut into wedges|
|Celery stick||2 , thinly sliced|
|Dried tarragon||1⁄4 Teaspoon|
1. Brush chicken with butter melted for 20 seconds on high. Cook for 32-36 minutes on medium high, turning over halfway through cooking. Cool.
2. Remove chicken flesh from the bone.
3. Combine mayonnaise, sour cream and lemon juice. Stir in apricots, chicken, celery and tarragon until coated. Chill for 1-2 hours.