Instructions: For The Dressing:
Process the egg yolks, lemon juice, mustard and rosemary in a food processor fitted with a steel blade for 10 minutes.

Add the vegetable and olive oils in a fine stream, processing constantly until thickened.

Add the honey mustard, salt and pepper. Process until smooth: set aside.

For The Salad:
Shred the chicken into a large bowl.

Combine the apricots and sherry in a small saucepan. Simmer for 3 minutes to plump the apricots. Add to the chicken.

Add the celery, scallions and almonds to the chicken mixture, stirring gently.

Add the salad dressing, tossing to coat.

Note:
Ive been making this salad since the first day we opened. It immediately became a hit. We have some customers who have never tried anything else on the menu because they love it so much.

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