Chutney Chicken Salad - cooking recipe

Ingredients

6 cups chopped cooked chicken
1 1/2 cups finely chopped onions
1 1/2 cups finely chopped celery
17 ounces apricots, drained
2 tablespoons major grey's chutney
1 cup mayonnaise
1 tablespoon fresh lemon juice
1 1/2 teaspoons soy sauce
salt and pepper
1 1/2 cups chopped toasted pecans

Preparation

Combine chicken with the onion and celery. In a blender, or food processor, puree the drained apricots, with the chutney. Add the mayonnaise, lemon juice, and soy sauce and combine. Season with salt and pepper.
Fold the dressing into the chicken mixture. Fold in pecans and sprinkle a few over each serving.