Instructions: In a small saucepan, cover dried apricots with water; bring to a boil. Cover and simmer 10 minutes to plump. Drain; cool under cold, running water. Chop coarsely and set aside.

In food processor or blender, combine 4 of the fresh apricots and lemon juice; puree.

In large bowl, combine mayonnaise, parsley and chicken. Add apricot puree and plumped apricots; mix to coat chicken. Salt and pepper to taste. To serve, arrange lettuce on individual salad plates; top with chicken mixture. Garnish with remaining fresh apricot halves.

Serves 4.

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