Angel Shannon's August Apricot Chicken Salad

Angel Shannon's August Apricot Chicken Salad

1 lb chicken strips
1 c. apricot nectar
2 T. brown sugar
1/4 c. flour
1 t. cayenne pepper
Dash of salt
Canola oil
6 fresh ripe apricots, cut into wedges
Salad greens
1/2 c. sugared chopped walnuts

Dressing:
1/4 c. sugar
1/2 t. salt
1/2 t dry mustard
1/2 t. paprila
2 t. finely chopped red onion
1 c. canola oil
1/4 c. raspberry vinegar
1 T. poppy seeds

Pour nectar into a large plastic bag, add chicken strips, seal and shake to coat. In a pie plate, mix up brown sugar, flour, cayenne, and salt to taste.  Heat enough oil to cover the bottom of your skilled to medium high.  Dredge nectar soaked strips lightly thru flour mixture and add to heated oil.  Saute' until golden brown, drain and slice diagonally into bite-size pieces.

While chicken sautes, mix chopped walnuts with 1 1/2 T water and 3 T sugar in a microwave safe dish and place on high for 2-3 minutes, stirring occasionally.  Cook an additional 30 seconds at a time until sugar caramelizes, stir each time you reset the timer.   Pour onto lightly greased cookie sheet to cool. 

Pour all dressing ingredients into a plastic jar with a top and shake until sugar dissolves.  To serve, place a few apricot slices on top of greens, top neatly with sauteed chicken and drizzle with prepared dressing.  Top with sugared walnuts. 

Source: Angel Shannon's Desert Newpaper