Ingredients
3 cups of shredded chicken breast
1 cup of celery diced
1 cup of dried apricots diced
2 tablespoons of dried thyme
1 cup of mayo
½ cup of sour cream
2 tablespoons of Olea farms Kumquat Olive Oil
Salt and pepper to taste
Instructions
1. Broil chicken breast and shred
2. Mix all ingredients and allow to chill prior to serving.
Recipe Courtesy of Chef Katie Prescott from 805 Coastal Kitchen. Served at The Holiday High Tea Event