Pine Nut Chicken Salad

• 1/2 pound pine nuts
• 3/4 cup apricot nectar or juice or apple juice
• 3 tablespoons chopped chives
• 2 inner celery ribs, finely diced
• One 3-pound rotisserie chickenskin and bones discarded, meat shredded (about 4 cups)
• Salt
• 1 tablespoon sesame seeds, preferably black

1. In a blender, combine the pine nuts and apricot nectar and puree until smooth.
2. Add 2 tablespoons of the chives and pulse just to incorporate.
3. Transfer the sauce to a bowl and stir in the celery and chicken.
4. Season with salt.
5. Garnish with the sesame seeds and the remaining 1 tablespoon of chives and serve.

nuts, apricot nectar, chives, celery, rotisserie, salt, sesame seeds

Taken from www.foodandwine.com/recipes/pine-nut-chicken-salad (may not work)