Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make this no-cook meal in early summer when apricots are peaking and choose a fairly nonassertive blue cheese that won’t overwhelm the mix.

　　

Ingredients

4–6 servings

　　1 small rotisserie chicken, skin removed, meat shredded (about 4 cups)

　　1 bunch of celery, stalks separated, thinly sliced on a diagonal, leaves reserved

　　1 1/2 tsp. kosher salt, divided

　　1/2 cup buttermilk

　　3 Tbsp. white wine vinegar

　　1 tsp. honey

　　1 tsp. freshly ground black pepper, plus more

　　3 large or 4 small apricots, sliced

　　4 oz. mild blue cheese, sliced into shards

　　1 cup mint leaves

　　

Step 1

Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.

　　

Step 2

Whisk buttermilk, vinegar, honey, 1 tsp. pepper, and remaining 1/2 tsp. salt in a small bowl or measuring cup. Pour over celery mixture. Add apricots, blue cheese, mint, and celery leaves and toss just to coat.

　　

Step 3

Transfer salad to a platter and season with more pepper.

　　Cooks' Note:

　　In place of blue cheese, you can substitute an equal amount of mild feta.