Summertime Supper

The first in a forecasted long series of blistering hot, humid days is now almost over.  I spent a good part of the day in the (air conditioned) kitchen, making a dessert for tomorrow night's dinner party as well as something suitably summery for tonight's supper. 

This is one of Mr. W's all-time favourites:  Chicken and Apricot Salad from Sarah Leah Chase's Nantucket Open-House Cookbook.  Here's the recipe:

3 pounds boneless, skinless chicken breasts, poached just until tender and cooled to room temperature
1 cup dried apricots, cut into 1/4" strips
1/3 cup cream sherry
3 ribs celery, coarsely chopped
4 scallions, white bulbs and green stalks, trimmed and sliced
1/2 cup slivered almonds, lightly toasted
3 tablespoons chopped fresh rosemary

Double-Mustard Mayonnaise:
2 large egg yolks
2 tablespoons fresh lemon juice
2 tablespoons grainy Dijon mustard
3/4 cup vegetable oil
2/3 cup olive oil
1/4 cup honey mustard
Salt and freshly ground pepper to taste

1.  Cut the poached chicken breasts into bite sized pieces and place them in a large mixing bowl.
2.  Place the apricots and sherry in a small saucepan.  Heat to boiling.  Reduce the heat and simmer for 3 minutes.  Add the apricots with the liquid to the chicken.
3.  Add the celery, scallions, almonds, and rosemary to the salad and toss to combine.
4.  Prepare the mayonnaise:  Place the egg yolks, lemon juice, and grainy mustard in a food processor fitted with the steel blade; process for 10 seconds.  With the machine running, pour the vegetable and olive oils in a thin, steady stream through the feed tube to make an emulsion.  Add the honey mustard and process until smooth.  Season to taste with salt and freshly ground pepper.  Bind the salad with the mayonnaise.
5.  Transfer the salad to a serving bowl.  Refrigerate covered at least 2 hours before serving.

Makes 6 to 8 servings.