Chicken And Apricot Salad Recipes

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.

WARM APRICOT CHICKEN SALAD

Warm Apricot Chicken Salad image

This colorful salad is topped with marinated sauteed chicken. It's hearty, refreshing and nutritious. Even our kids like the sweet and tangy flavor.-Carolyn Popwell, Lacey, Washington

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
2 tablespoons orange marmalade
1 tablespoon reduced-sodium soy sauce
6 fresh apricots, sliced
2 teaspoons grated orange zest
1/2 pound fresh spinach, stems removed
1 medium sweet red pepper, julienned
1 tablespoon canola oil
1/4 cup ranch salad dressing
1/4 cup slivered almonds, toasted

Steps:

In a large bowl, combine the chicken, marmalade and soy sauce. Refrigerate for 20-30 minutes. , Meanwhile, toss apricots and orange zest. Place spinach on a serving platter or four salad plates; top with apricots. In a skillet, saute red pepper and chicken mixture in oil until chicken is no longer pink. Remove from heat; stir in salad dressing. Spoon over spinach and apricots; sprinkle with almonds.

Nutrition Facts : Calories 343 calories, Fat 18g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 529mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

CHICKEN SALAD WITH APRICOTS AND ALMONDS SANDWICH

Chicken Salad with Apricots and Almonds Sandwich image

Upgrade chicken salad with dried apricots for a little sweetness and toasted almonds for crunch in our easy recipe.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Yield 2 sandwiches

Number Of Ingredients 9

Ingredients

6 ounces boneless, skinless chicken breast
Coarse salt and freshly ground black pepper
1/3 cup 2 percent Greek yogurt
1 teaspoon Dijon mustard
1 tablespoon minced chives
2 tablespoon dried apricots
2 tablespoons chopped almonds, toasted
4 slices seeded wheat bread, toasted
4 leaves lettuce

Steps:

Make the chicken salad: Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken with salt and pepper. When water boils, reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces. In a bowl, combine yogurt, mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.
Divide the lettuce and chicken mixture between two slices toast. Top each with remaining slices.

Nutrition Facts : Calories 241 g, Cholesterol 24 g, Fat 6 g, Fiber 5 g, Protein 19 g, SaturatedFat 1 g, Sodium 325 g

APRICOT CHICKEN I

Apricot Chicken I image

Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.

Provided by Shirley Rickey

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h30m

Yield 6

Number Of Ingredients 4

Ingredients

6 skinless, boneless chicken breast halves
1 ½ (1 ounce) packages dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
Cover dish and bake for 1 hour in preheated oven.

Nutrition Facts : Calories 455.8 calories, Carbohydrate 55.7 g, Cholesterol 68.4 mg, Fat 13.8 g, Fiber 1.4 g, Protein 28.5 g, SaturatedFat 2.3 g, Sodium 1134.3 mg, Sugar 44.4 g

APRICOT-BASIL CHICKEN SALAD

Apricot-Basil Chicken Salad image

The crunchy chicken-apricot salad can go from a ladies' luncheon to your picnic basket. As an appetizer, try it on top of crackers or toasted bread. This recipe is from reader Darlene Rose Cook of Corvallis, Oregon.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 12

Ingredients

1/3 cup mayonnaise
1/2 cup low-fat Greek yogurt
1 garlic clove, minced
1/2 teaspoon paprika
5 teaspoons champagne or white-wine vinegar
3 cups shredded cooked chicken
1/4 cup blanched slivered almonds, toasted
1/2 medium white onion, minced (1/2 cup)
1 large celery stalk, diced small (1/2 cup), plus leaves
1/3 cup dried apricots, diced small
1/3 cup packed fresh basil leaves, torn
Coarse salt and ground pepper

Steps:

In a large bowl, whisk together mayonnaise, yogurt, garlic, paprika, and vinegar. Stir in chicken, almonds, onion, celery, apricots, and basil. Season with salt and pepper.

Nutrition Facts : Calories 315 g, Fat 21 g, Fiber 2 g, Protein 18 g

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.

CHICKEN APRICOT SALAD

Chicken Apricot Salad image

Make and share this Chicken Apricot Salad recipe from Food.com.

Provided by Brooke the Cook in

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 cups mixed greens
1 (16 ounce) can apricots in light syrup, sliced (reserve 2 Tablespoons syrup)
6 ounces cooked chicken, chopped into bite-size pieces
1 cup broccoli sprouts (or sprouts of your choice)
2 tablespoons cashews, chopped
1 teaspoon cumin
1 teaspoon soy sauce
3 tablespoons lemon juice
1 tablespoon Splenda granular

Steps:

In a large bowl, combine mixed greens, sliced apricots, chicken, sprouts and cashews.
In a small bowl, whisk together reserved syrup, cumin, soy, lemon juice & splenda.
Pour over salad just before serving and toss to combine.

Nutrition Facts : Calories 172.4, Fat 5, SaturatedFat 1.2, Cholesterol 31.9, Sodium 148.6, Carbohydrate 21.2, Fiber 2, Sugar 17.4, Protein 12.2

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.

CHICKEN AND APRICOT SALAD

Chicken and Apricot Salad image

I came across this recipe when looking for things to make with fresh apricots during the too-short apricot season. Although I haven't made this yet I am planning on making it before the apricot season is over. Recipe source: Real Simple (June 2004)

Provided by ellie_

Categories Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups instant couscous
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt, to taste
1/4 teaspoon pepper, to taste
1 cup fresh parsley, chopped,plus
parsley sprig, for garnish
1 cup mint leaf, chopped
6 tablespoons olive oil
4 chicken breasts, cooked
3 fresh apricots, pitted and cut into bite-size pieces
1 shallot, sliced into rings
1/2 cup unsalted pistachio nuts, shelled
2 tablespoons balsamic vinegar

Steps:

Place the couscous in a large salad bowl.
In a medium saucepan bring 1 1/2 cups water to a boil and stir in the cinnamon, cumin, 1/2 teaspoon salt and pepper.
Pour mixture over the couscous. Cover and let stand for 5 minutes or until couscous is soft. Uncover and fluff with fork. Stir in parsley, mint and 2 tablespoons oil. Set aside.
Cut chicken into bite-size pieces and place in a seperate bowl. Add the apricots, shallot and pistachios. Toss.
Drizzle with the vinegar and remainining oil. Season with salt and pepper, if desired. Toss.
Add chicken mixture to couscous in salad bowl and toss.
Garnish with parsley sprigs if desired.

Nutrition Facts : Calories 793.9, Fat 41.3, SaturatedFat 7.6, Cholesterol 92.8, Sodium 403.2, Carbohydrate 62.1, Fiber 6.4, Sugar 5, Protein 43

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