California Chicken Salad

3 C. White meat chicken, cooked and cubed
1 C. Celery, diced
1/2 C. Sweet onion, diced
1/2 C. Fresh cilantro
1/2 C. Sweet red pepper, diced
1/2 C. Dried apricots, diced
1 C. Light mayonnaise
1 Tbls. Barbecue sauce
  Watercress

In a large bowl, combine chicken, celery, onion, cilantro, red pepper and diced apricots. Toss to combine. In a small bowl, whisk together the mayonnaise and barbecue sauce. Pour dressing over chicken mixture and toss to coat evenly. Cover and chill before serving. Serve on a bed of watercress.

Yield: 8 servings.