2 cups fresh sliced apricots
2 cups diced cooked chicken
1 cup sliced cucumber, peeled, and seeded if necessary
1 cup bean sprouts, rinsed
1/4 cup rice vinegar
1 tablespoon chopped fresh cilantro
2 teaspoons sugar
1/4 cup vegetable oil
Leaf salad greens
2 tablespoons coarsely chopped peanuts
In a large bowl, combine apricots and next 3 ingredients; set aside. In a small bowl, combine vinegar, cilantro, and sugar; whisk in oil. Toss salad with vinaigrette and arrange on plates that have been lined with salad greens. Sprinkle with peanuts and serve.
Yield: 4 servings