Moroccan Chicken Salad

Ingredients

• 1 pound cooked chicken breast, diced

• ½ cup mayonnaise

• ½ cup sour cream

• ½ cup sliced Lindsay Kalamata Olives, rinsed and drained (feel free to substitute Lindsay Organic Kalamata Olives or Lindsay Kalamata Halves)

• ¼ cup finely minced preserved lemon (flesh discarded; thoroughly rinse the peel before mincing)

• ¼ cup chopped fresh cilantro

• ¼ cup finely chopped dried apricots

• ¼ raisins

• ¼ cup chopped slivered almonds

• 1 teaspoon mild curry powder

• 1 teaspoon honey

• 1 teaspoon harissa (optional, if you'd like a touch of heat)

• ½ teaspoons salt

Cooking Directions

1. Place all the ingredients except for the chicken in a bowl and stir to combine. Pour the mixture over the chicken in a large mixing bowl and stir to thoroughly coat the chicken. Refrigerate for at least 2 hours before serving.

2. Enjoy as a sandwich filling or as an appetizer serve it scooped into endive leaves or sliced croissant rounds (place a small piece of lettuce on the croissant slices to add color, texture and to prevent the croissant from getting soggy).