Apricot Pecan Chicken Salad Recipes
APRICOT PECAN CHICKEN SALAD
During the week, I sometimes grab lunch at Whole Foods. The hot foods and salad bars are extensive but I go there especially for two things: cabbage crunch and apricot chicken salad. Given the chance, I can eat these for lunch everyday. It really is hard to go wrong with chicken salad but adding sweet, juicy, dried apricots livens up this classic lunch dish. For my own recipe, I used the left over roasted chicken but, really, any well seasoned pieces of chicken breast (pre-cooked) can be used. www.healthyandgourmet.blogspot.com
Provided by Natasha C.S.
Categories Lunch/Snacks
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the first six ingredients.
- Set aside.
- Whisk together sour cream, salt and pepper in a separate bowl.
- Pour over first six ingredients.
- Toss well.
- Serve with dry wheat toast.
Nutrition Facts : Calories 417.4, Fat 22.5, SaturatedFat 6.2, Cholesterol 96.5, Sodium 559.3, Carbohydrate 26.1, Fiber 4.5, Sugar 18.7, Protein 30.4
ALMOND-APRICOT CHICKEN SALAD
Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. -Susan Voigt, Plymouth, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook pasta according to package directions, adding apricots during the last 4 minutes. Drain and rinse with cold water; place in a large bowl. Add broccoli, chicken, onions and celery. , In a small bowl, combine the next eight ingredients. Pour over salad and toss to coat. Cover and chill until serving; fold in almonds.
Nutrition Facts : Calories 411 calories, Fat 24g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 524mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 4g fiber), Protein 17g protein.
APRICOT CHICKEN SALAD
The cayenne pepper and sweet apricot preserve combination is a great balance. Got this from a magazine a few years ago, perhaps Everyday Food. A bit more sophisticated than regular chicken salad.
Provided by JulieCooks
Categories Lunch/Snacks
Time 15m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix mayo, preserves, lemon juice and cayenne in a small bowl.
- Toss chicken, grapes, almonds and tarragon in large bowl.
- Add mayo mixture and toss until coated.
- Season with salt to taste.
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APRICOT PECAN CHICKEN SALAD - FUNCTION JUNCTION
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- Bring water to boil in a 2qt saucepan. Dry chicken breast with paper towels and tenderize using a blade tenderizer. Rub chicken with salt and pepper. Place in Reusable Silicone Bag with orange juice, lemon zest, chopped parsley, and tarragon. Seal tightly and place in boiling water. Boil for 20 minutes or until cooked through. Remove bag from pot. Chicken should be firm when pressed with your finger. Set bag with chicken and aromatics aside to cool.
- Bring ½ cup fresh water to boil in small saucepan. Slice apricots into quarters and place in boiling water and remove from heat. Allow apricots to stand and soften for at least 15 minutes. Drain off liquid.
- When chicken has cooled enough to handle, discard aromatics but retain the liquid in the bag. Shred chicken into bite sized pieces using the Shred Machine™ or two forks.
- Place shredded chicken, apricots, onion, celery, mayonnaise, orange zest, tarragon and salt in a large bowl. Mix well to combine. Add reserved aromatic liquid from bag if needed. Add grapes for added sweetness if desired.
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