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Serve as a salad on a bed of watercress or use as a sandwich filling.

California Chicken Salad

3 cups white meat chicken, cooked and cubed
1 cup celery, diced
1/2 cup sweet onion, diced
1/2 cup fresh cilantro
1/2 cup sweet red pepper, diced
1/2 cup dried apricots, diced
1 cup light mayonnaise
1 tablespoon barbecue sauce
Watercress

1. In a large bowl, combine chicken, celery, onion, cilantro, red pepper and diced apricots. Toss to combine.
2. In a small bowl, whisk together the mayonnaise and barbecue sauce.
3. Pour dressing over chicken mixture and toss to coat evenly.
4. Cover and chill before serving.
5. Serve on a bed of watercress.

Makes 4 servings.

Recipe provided courtesy of The Association For Dressings and Sauces.