Ingredients:
* 3/4 cup shelled coarsely chopped pistachios
* Nonstick cooking spray
* 1 pound skinless, boneless chicken breasts, cut in small cubes
* 1 cup fresh apricots (measure after taking the pits out and chopping), about 4 to 6
* 1/4 cup low-fat mayonnaise
* 1/4 cup low-fat sour cream
* 2 tablespoons whole-grain or Dijon-style mustard
* 1 tablespoon honey
* 1 tablespoon Splenda or other sugar substitute, or to taste
* 1/2 teaspoon prepared horseradish
* dash hot pepper sauce
* dash salt
* dash white pepper
* Field greens
* Thinly sliced tomatoes
* Thinly sliced onion
Method
Lightly toast the nuts in a small skillet over low heat.Stir frequently and do not allow to burn. Set aside. Lightly coat a 12-inch skillet with nonstick cooking spray. Heat over medium heat. Add the chicken and cook and stir until tender and no longer pink. Place the chicken in a medium bowl. Add 1/2 cup of the pistachios, cut up apricots, mayonnaise, sour cream, mustard, honey, sugar substitute, horseradish, hot pepper sauce, salt, and pepper. Serve on a bed of field greens, tomato slices, and thinly sliced onion rings. Garnish with the remaining chopped pistachios.
Notes: Note: If apricots are not in season, use fresh oranges, cut up. Do not used canned (Mandarin) oranges as they are canned in sugar. Note: You can also use brown sugar substitute here in place of Splenda.
Number of servings: 6
