Lori's Sas Chicken Salad

• 3 large boneless skinless chicken breast halves
• salt & fresh ground pepper (to taste)
• 2 tablespoons olive oil
• 12 lb asparagus (trimmed, in 1 inch pieces, blanched)
• 6 plum tomatoes (seeded, julienned)
• 12 cup apricot (pitted, julienned)
• 12 cup ketchup
• 14 cup lemon juice
• 2 tablespoons red wine vinegar
• 2 tablespoons molasses
• 14 cup maple syrup
• 14 cup green onion (minced)
• 1 small garlic clove (minced)
• 14 teaspoon Worcestershire sauce
• 14 teaspoon salt
• 14 teaspoon fresh cracked pepper
• 14 teaspoon paprika
• 14 teaspoon dry mustard
• 34 cup olive oil

1. Season chicken.
2. Heat oil in a skillet.
3. Sear chicken 3-4 minutes each side.
4. Reduce heat.
5. Cook through.
6. Let cool.
7. Slice diagonaly.
8. Toss with the asparagus, tomatoes and apricots.
9. Whisk together the ketchup, lemon juice, vinegar, molasses, syrup, onions, garlic, worcestershire and spices.
10. Add oil until emulsified.
11. Toss with mix.
12. Cover.
13. Chill 1 hour.

chicken, salt, olive oil, tomatoes, apricot, ketchup, lemon juice, red wine vinegar, molasses, maple syrup, green onion, garlic, worcestershire sauce, salt, fresh cracked pepper, paprika, mustard, olive oil

Taken from www.food.com/recipe/loris-sas-chicken-salad-177398 (may not work)