Apricot Pecan Chicken Salad

This is a great meal to have in the fridge for a refreshing lunch and something easily portable for the office or on the run. It’s a flexible recipe- you can use a rotisserie chicken or leftover chicken from another meal, or you can grill or bake your own chicken for the recipe. I love to eat it in crunchy lettuce wraps or over arugula.

• Marinade
• Olive Oil 1/4 cup
• Dried Rosemary 1 tbsp
• Dijon Mustard 1 tsp
• Salt 1 big pinch
• Pepper 1 big pinch
• Chicken Thighs 1 lbs boneless
• Salad
• Celery 1 stalk, finely diced
• Mayonnaise 1 tbsp optional, I like Sir Kensingtons avocado oil mayo
• Dijon Mustard 1/2 tsp or to taste
• Rosemary 2 sprigs, leaves finely chopped
• Pecans 1/3 cup toasted, chopped
• Dried Apricots 4 oz thinly sliced, 4 ounces is approximately 2/3 of a cup
• Lemon 1/2 zest and juice
• Salt 1 big pinch
• Pepper freshly cracked