Apricot Chicken Salad
Recipe type: Poultry
Serves: 5 cups / 10
  • 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
  1. Toast almonds on baking sheet at 350 degrees until lightly browned, 3 to 4 minutes. Watch carefully so they do not burn. Set aside.
  2. 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.
  3. Remove skin from chicken and cut into 1 1/2-inch cubes. Toss together cubed chicken, apricot halves, celery, green onion and rosemary.
  4. 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.
  5. Serve on lettuce leaf along with grapes.
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.
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