Apricot-Chicken Salad

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Step 1

Aioli: 3 to 4 cloves garlic roasted: Heat oven tto 400F. Cut the top, not the root end, off of a whole garlic bulb. Place the bulb cut side down on a small parchment lined baking sheet and roast until the garlic can be pierced with a knife, about 20 to 30 minutes. Depending on the side of the garlic. Let the garlic sit until it's cool enough to touch. Then squeeze out the garlic cloves and discard the papery skin. ou can refridgerate them on a cover glass container for 2 to 3 days. Put all ingredients into a food processor or blender and process until combines. Refridgerate in a glass jar for up to 2 weeks. MAKES 1 CUP.

Step 2

Combine all ingredients in a bowl and mix together. Serve over lettuce or with rosemary sea salt crackers.