Cooking Index - Cooking Recipes & IdeasApricot Chicken Salad Recipe - Cooking Index

Apricot Chicken Salad

Type: Chicken, Poultry
Courses: Salads
Serves: 4 people
Cooking Time: 1 hour

Recipe Ingredients

1/4 cup 23g / 0.8ozSliced almonds
4   Boneless chicken breasts - (abt 1 1/2 lbs)
1 cup 237mlDried apricots - cut in half
1 cup 110g / 3.9ozCelery - cut 1" slices
2 tablespoons 30mlChopped green onion
1 tablespoon 15mlChopped rosemary
1/2 cup 118mlLow-fat mayonnaise
1 tablespoon 15mlNonfat milk
1 teaspoon 5mlSalt
  Lettuce leaf - for serving
  Red and green grapes - for serving

Recipe Instructions

Toast almonds on baking sheet at 350 degrees until lightly browned, 3 to 4 minutes. Watch carefully so they do not burn. Set aside.

Steam chicken in steamer over simmering water until done through center and no longer pink, about 20 minutes. Cool chicken, then cover and refrigerate until chilled, at least 2 hours.

Remove skin from chicken and cut into 1 1/2-inch cubes. Toss together cubed chicken, apricot halves, celery, green onion and rosemary.

Combine mayonnaise and milk until blended; stir into chicken until evenly mixed. Stir in salt and almonds. Chill until serving time, at least 1 hour.  Serve on lettuce leaf along with grapes.

Dietary Information:

Each 1/2 cup: 152 calories; 346 mg sodium; 30 mg cholesterol; 7 grams fat; 11 grams carbohydrates; 13 grams protein; 0.73 gram fiber.

"The Los Angeles Times, 02-23-2000"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.