salad chicken celery buttermilk vinegar honey apricot blue cheese mint dinner summer lunch quick & easy picnic spring wheat/gluten-free

Ingredients

1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)

1 bunch of celery, stalks separated, thinly sliced on a diagonal, leaves reserved

1 1/2 tsp. kosher salt, divided

1/2 cup buttermilk

3 Tbsp. white wine vinegar

1 tsp. honey

1 tsp. freshly ground black pepper, plus more

3 large or 4 small apricots, sliced

4 oz. mild blue cheese, sliced into shards

1 cup mint leaves

Method

Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.

Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.

Transfer salad to a platter and season with more pepper.

Chicken Dinner Salad with Apricots | Epicurious

Ingredients

Method