3 ripe apricots, halved and pitted

1 pound (450 grams) chicken breasts, fat removed and pounded to 1/4-inch (1/2 centimeter) thickness

1 ear fresh corn

10 cups lettuce greens (I used Verdini summer crisp), chopped

1 avocado, peeled and diced

3 scallions, thinly sliced

1/4 cup shelled roasted and salted pistachios

1/2 cup apricot jam, such as Tuscanini Apricot Fruit Spread

3 tablespoons olive oil

3 tablespoons Glicks Less Sodium Soy Sauce

2 tablespoons lemon juice

2 tablespoons Haddar Dijon Mustard

1/8 teaspoon Pereg Ground Ginger or other dried ginger

1/2 cup Gefen Mayonnaise

1/2 cup water

1 tablespoon brown sugar