Apricot Pecan Chicken Salad Recipes

APRICOT PECAN CHICKEN SALAD

Apricot Pecan Chicken Salad image

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

Ingredients

3 cups cooked chicken, cubed
1 cup dried apricot, diced
1/2 cup pecans, chopped
1 cup celery, chopped
3 stalks green onions, chopped
1/4 cup cilantro, chopped
3/4 cup low-fat sour cream
3/4 teaspoon salt
3/4 teaspoon ground pepper

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

CHICKEN SALAD WITH APRICOTS, CELERY, AND BLUE CHEESE

Chicken Salad with Apricots, Celery, and Blue Cheese image

This summer-season chicken salad is a dance between sweet, creamy, and acidic flavors and tender, crunchy, and juicy ingredients. Make it in early summer when apricots are peaking and choose a fairly nonassertive blue cheese that won't overwhelm the mix.

Provided by Anna Stockwell

Categories Salad Chicken Celery Buttermilk Vinegar Honey Apricot Blue Cheese Mint Dinner Summer Lunch Quick & Easy Picnic Spring Wheat/Gluten-Free

Yield 4-6 servings

Number Of Ingredients 10

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

Steps:

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

ALMOND-APRICOT CHICKEN SALAD

Almond-Apricot Chicken Salad image

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

Ingredients

1 package (8 ounces) spiral pasta
1 package (6 ounces) dried apricots, thinly sliced
3 cups coarsely chopped fresh broccoli
2-1/2 cups diced cooked chicken
1/2 cup chopped green onions
1/2 cup chopped celery
1 cup sour cream
3/4 cup mayonnaise
1 tablespoon lemon juice
2 teaspoons grated lemon zest
2 teaspoons Dijon mustard
1-1/2 teaspoons salt
3/4 teaspoon dried savory
1/2 teaspoon pepper
3/4 cup sliced almonds, toasted

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

Apricot Chicken Salad image

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

Ingredients

1/3 cup mayonnaise
1/4 cup apricot preserves or 1/4 cup peach preserves
1 tablespoon lemon juice
1/4 teaspoon cayenne pepper
3 cups shredded cooked chicken
1/2 cup red grapes, halved
1/2 cup slivered almonds, toasted
2 tablespoons chopped fresh tarragon, chopped

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.

PECAN CHICKEN SALAD

Pecan Chicken Salad image

This chicken salad comes together fast using rotisserie chicken breasts. The herbs, along with the pecans, help to make this chicken salad flavorful. Serve on top of toasted croissants, or butter lettuce.

Provided by thedailygourmet

Categories Salad

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

½ cup mayonnaise
½ cup plain Greek yogurt
2 teaspoons white wine vinegar
½ teaspoon garlic powder
¼ teaspoon dried thyme
1/2 teaspoon Park Hill maple pepper (such as Savory Spice Shop®)
2 cups chopped cooked chicken
2 stalks celery, sliced
⅓ cup chopped toasted pecans
2 tablespoons minced red onion

Steps:

Mix mayonnaise, Greek yogurt, vinegar, garlic powder, thyme, and maple pepper together in a bowl until well combined. Add chicken, celery, pecans, and red onion; stir well to incorporate.
Serve immediately or refrigerate for up to 3 days.

Nutrition Facts : Calories 458.4 calories, Carbohydrate 4.6 g, Cholesterol 70.7 mg, Fat 40.3 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 7.6 g, Sodium 236 mg, Sugar 2.3 g

APRICOT-TOASTED PECAN CHICKEN BAKE

Apricot-Toasted Pecan Chicken Bake image

This is one of my inventions and mighty proud of it, too. I don't know why I said that - maybe because we served this to about 30 residents this evening, and they all kept telling me how good it was & when were we going to have it again? Perhaps you too will like it! I did not include the marinating time in the timing of the recipe or the amount of time used for bringing chicken back up to room temperature.

Provided by Manami

Categories Chicken Breast

Time 1h10m

Yield 12 pieces, 6 serving(s)

Number Of Ingredients 10

Ingredients

6 chicken breasts, halved
1 cup apricot nectar
1/2 teaspoon allspice
1/8 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1/8 teaspoon dry mustard
1/2 cup sugar-free apricot preserves
3 tablespoons toasted pecans (optional)
dried apricot, garnish

Steps:

Preheat oven to 350°F.
Place the chicken in an oven-proof pan large enough that the chicken will not overlap.
Combine the nectar, allspice, ginger, salt, pepper and mustard, and pour over the chicken.
Turning the chicken to get the marinade over all parts.
Cover tightly and refrigerate overnight or at least 8 hours.
Remove from refrigerator and let stand for 30 minutes.
Discard the marinade.
Salt & pepper, again.
Cover tightly with foil and bake for 30 minutes.
Keep warm.
Heat apricot preserves and brush over chicken.
Taste for seasoning.
Bake uncovered & add the dried apricots for 20-30 minutes, basting with preserves two more times, at least.
Remove to serving platter and sprinkle with toasted pecans or finely chopped parsley.
Serve with rice, couscous or angel-hair pasta.

Nutrition Facts : Calories 298.6, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 189.7, Carbohydrate 16.2, Fiber 0.8, Sugar 12.8, Protein 30.5

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