Apricot Chicken Salad
By on · In Meats, Salads, Soups and Stews, Vegetables
Apricot Chicken Salad
Author: Epicurus.com Kitchens
Recipe type: Poultry
Serves: 5 cups / 10
Ingredients
- 1/4 Cup sliced almonds
- 4 boneless chicken breasts (about 1 1/2 pounds)
- 1 Cup dried apricots; cut in half
- 1 Cup celery; cut 1" slices
- 2 Tablespoons chopped green onion
- 1 Tablespoon chopped rosemary
- 1/2 Cup low-fat mayonnaise
- 1 Tablespoon nonfat milk
- 1 teaspoon salt
- lettuce leaf; for serving
- red and green grapes; for serving
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.
Notes
This recipe yields 5 cups.
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.
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.
