Serve this dressed-up chicken salad over greens or scoop it between slices of fresh bread for a tasty sandwich.
Combine mayonnaise dressing, lemon peel, mustard, lemon juice, dill or tarragon, orange juice concentrate, and pepper. Set aside.
Combine chicken, celery, zucchini, fennel or kohlrabi, green onion, carrot, and apricots, if using, in a large bowl. Stir in mayonnaise mixture until evenly coated. Cover and refrigerate for at least 4 hours or up to 24 hours.
To serve, line six to eight plates with salad greens. Stir chicken mixture; season to taste with salt and pepper and place atop greens. Garnish with orange slices. Makes 6 to 8 (1-cup) servings.
2 vegetable, 3 meat, 1 fat.