Apricot and Smoked Chicken Salad A perfect main-course luncheon salad for the peak of apricot season. If the apricots are especially sweet, you can cut back a little on the honey. Makes 4 Servings
	Ingredients: 4 cups red leaf, butterhead, or Bibb or mesclun salad mix, cleaned and broken into bite-size pieces 2 tablespoons raspberry vinegar 2 tablespoons walnut oil 1 tablespoon lemon juice One 8-ounce can sliced water chestnuts, drained 1 tablespoon honey 2 tablespoon chopped chives 10 to 12 ounces smoked chicken or turkey breast, cut into thin strips Kosher salt and freshly ground black pepper to taste 4 to 6 ripe apricots, each cut into 8 to 10 lengthwise strips
	Instructions: 1. Put greens in a bowl, add water chestnuts, chicken, and apricots. 2. In a cup or small bowl, combine other ingredients. Add salad mixture and toss.

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