Chicken Salad with Apricots, Celery, and Blue Cheese

Name: Chicken Salad with Apricots, Celery, and Blue Cheese
Yield: 4 servings
Ingredients: 1 1 small rotisserie chicken, skin removed, meat shredded (about 4 cups); 1 1 bunch of celery, stalks separated, thinly sliced on a diagonal, leaves reserved; 1 1 1/2 tsp. kosher salt, divided; 1 1/2 cup buttermilk; 1 3 Tbsp. white wine vinegar; 1 1 tsp. honey; 1 1 tsp. freshly ground black pepper, plus more; 1 3 large or 4 small apricots, sliced; 1 4 oz. mild blue cheese, sliced into shards; 1 1 cup mint leaves

From the kitchen of Carly

Shredded chicken meets bright apricots and peppery mint in this composed salad, held together with a tangy buttermilk dressing and finished with salty blue cheese shards. Crisp celery adds texture and keeps everything fresh and clean.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 small rotisserie chicken, skin removed, meat shredded (about 4 cups)
11 bunch of celery, stalks separated, thinly sliced on a diagonal, leaves reserved
11 1/2 tsp. kosher salt, divided
11/2 cup buttermilk
13 Tbsp. white wine vinegar
11 tsp. honey
11 tsp. freshly ground black pepper, plus more
13 large or 4 small apricots, sliced
14 oz. mild blue cheese, sliced into shards
11 cup mint leaves

Instructions

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.