Chutney Chicken Salad

From Nathalie Dupree

• Ready In: 30 mins
• Serves: 10

Ingredients

• 6  cups  chopped  cooked chicken
• 1 1⁄2 cups  finely chopped onions
• 1 1⁄2 cups  finely chopped celery
• 17  ounces apricots, drained
• 2  tablespoons  major grey's chutney
• 1  cup mayonnaise
• 1  tablespoon fresh lemon juice
• 1 1⁄2 teaspoons soy sauce
•  salt and pepper
• 1 1⁄2 cups  chopped toasted pecans

Directions

1. Combine chicken with the onion and celery. In a blender, or food processor, puree the drained apricots, with the chutney. Add the mayonnaise, lemon juice, and soy sauce and combine. Season with salt and pepper.
2. Fold the dressing into the chicken mixture. Fold in pecans and sprinkle a few over each serving.