3/4 cup chopped pistachios Nonstick cooking spray 1 pound skinless, boneless chicken breasts, cut in small cubes 1 cup fresh apricots, about 4 to 6 1/4 cup low-fat mayonnaise 1/4 cup low-fat sour cream 2 tablespoons whole-grain mustard 1 tablespoon honey, 1 sweetener 1/2 teaspoon prepared horseradish dash hot pepper sauce dash salt, dash white pepper Field greens Thinly sliced tomatoes and onion

Preparation

Lightly toast the nuts in a small skillet over low heat.Stir frequently and do not allow to burn. Set aside. Lightly coat a 12-inch skillet with nonstick cooking spray. Heat over medium heat. Add the chicken and cook and stir until tender and no longer pink. Place the chicken in a medium bowl. Add 1/2 cup of the pistachios, cut up apricots, mayonnaise, sour cream, mustard, honey, sugar substitute, horseradish, hot pepper sauce, salt, and pepper. Serve on a bed of field greens, tomato slices, and thinly sliced onion rings. Garnish with the remaining chopped pistachios.