• 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.