Apricot-Pecan Chicken Salad

Ingredients

• 3 cups meat from a rotisserie chicken cooked chopped
• 2 tablespoons dijon mustard country-style
• 1 cup apricots dried chopped
• 2 tablespoons honey 
• 0.3 cup mayonnaise 
• 1 cup pecans coarsely chopped
• 6 servings salt and pepper to taste
• 0.3 cup cup heavy whipping cream sour

Equipment

• bowl
• frying pan

Directions

1. Heat nuts in a small nonstick skillet over medium-low heat, stirring often, 4 to 5 minutes or until toasted and fragrant.
2. Stir together chicken and next 5 ingredients in a large bowl. Season with salt and pepper to taste; stir in pecans.
3. Serve immediately, or cover and chill until ready to serve. Store in an airtight container in refrigerator up to 3 days.