Really Good Chicken Salad

I am a big, big fan of good chicken salad.  When I went on Atkins years ago, it was a huge staple to my diet.  If I managed to make a big batch at the beginning of the week, I would have enough to make it through my lunches for the rest of the week.  The following recipe is one of my favorites. Granted it has a little bit of apricot jam in it and dried apricots to boot, so it doesn't technically qualify for real "low carb" induction phases, but I have never had any trouble eating it on a maintenance phase.  Plus the dried apricots are high in fiber, so they tend to help "cleanse" your system out a bit, which can also be helpful;)

Apricot Almond Chicken Salad

6 boneless skinless chicken breasts, cooked and diced (I usually cook these in the pressure cooker for 12 minutes under high heat, but you could also cook them in the oven Ina's way, or even poach them)

2 tablespoons Apricot jam

2 sprigs of fresh rosemary, stems removed and leaves chopped finely

1/2 cup sliced almonds

4 green onions, diced white and some green parts

2 tablespoons honey mustard

1 tablespoon country style dijon mustard

1/3 cup mayonnaise

1/2 tsp. kosher salt

15 dried apricots, chopped

Place all ingredients in a mixing bowl.  Mix by hand until well incorporated.  Adjust any seasonings as desired, including adding fresh cracked pepper if needed.  Chill in refrigerator for at least 1-2 hours before serving.