YIELD: Makes about 8 cups and serves 6 to 8
1 lb. – boneless, skinless chicken breast, grilled with olive oil, salt & pepper
1/2 cup – toasted pecans, chopped
2 ribs – celery, sliced
1 – firm, tart apples (such as gala or fuji), diced
8 – dried apricots, chopped
2/3 cup – mayo
2 T – whole grain mustard
2 T – honey
2 tsp. – favorite seasoning salt
1 tsp. – freshly ground pepper
1 package – Thomas’ english muffins
4 T – butter
1/4 cup – honey
Preheat oven to 350°F.
Tear or shred the cooled chicken into a medium bowl. Add all the remaining ingredients up to the muffins and toss gently until well combined, chill for at least 2 hours.
Combine the butter and honey into a small bowl. Separate each muffin and divide the honey butter mixture evenly among them. Place the muffins on a sheet pan and toast for about 10 minutes or until golden brown.
Remove the muffins and cut each on in half, serve alongside the chilled chicken salad.
Drizzle additional honey on the English muffin if desired.
You can roast or poach the chicken instead of grilling or use a rotisserie chicken.