Chicken Salad with Apricots, Celery, and Blue Cheese

Ingredients

• 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

Directions

1. Toss chicken, celery stalks, and 1 tsp. salt in a large bowl. Let sit until ready to serve.
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.
3. Transfer salad to a platter and season with more pepper.