• 2 cups (475 ml) cooked chicken, chopped into small cubes
• 1 stalk of celery, finely diced
• ½ cup (120 ml) dried apricots, finely chopped
• 2 tablespoons (30 ml) chives, chopped
• ⅔ cup (160 ml) mayonnaise
• 3 teaspoons (15 ml) fresh lemon juice
• zest from 1 lemon
• sea salt
• white pepper
• 3 tablespoons (45 ml) sliced almonds, toasted
• 2 whole dried apricots & chives for garnish
• 8 puff pastry shells or 16 mini puff pastry shells, baked according to directions on the package, cooled to room temperature.
  

In a large bowl, combine the chicken, celery, apricots, almonds, chives, lemon juice, zest and mayonnaise. Mixture should be creamy so add another tablespoon of mayonnaise if needed. Stir until well blended. Salt and pepper to taste. Cover and refrigerate for at least one hour before serving in order for the flavours to meld.

Salad can be made a day in advance, however, add the almonds just before serving in order for them to retain their crunch.

When ready to serve, divide the chicken salad among the baked puff pastry shells. Garnish each with an apricot rose by thinly slicing the dried apricot lengthwise into a thin slice, which is rolled into a rosette. Place on top and add 2 pieces of chives.