Almond-apricot Chicken Salad

Here’s a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can’t be beat. —Susan Voigt, Plymouth, MN

Prep: 20 min. + chilling Makes: 10 servings

1 pkg. (8 oz.) spiral pasta 1 pkg. (6 oz.) dried apricots, thinly sliced 3 cups coarsely chopped fresh broccoli

2¹ ₂ cups diced cooked chicken ¹₂ cup chopped green onions ¹₂ cup chopped celery

1 cup (8 oz.) sour cream ³₄ cup mayonnaise

1 Tbsp. lemon juice

2 tsp. grated lemon peel

2 tsp. Dijon mustard

1¹ ₂ tsp. salt

³ ₄ tsp. dried savory

¹ ₂ tsp. pepper

³ ₄ cup sliced almonds, toasted

1. Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. 2. In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.

Per serving: 411 cal., 24g fat (6g sat. fat), 52mg chol., 524mg sod., 31g carb. (10g sugars, 4g fiber), 17g pro.