Apricot Pecan Chicken Salad Recipes
ALMOND-APRICOT CHICKEN SALAD
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
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.
PECAN CHICKEN SALAD
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
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 PECAN CHICKEN SALAD
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
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 AND ALMONDS SANDWICH
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
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
CHICKEN WITH APRICOTS
Chicken with dried apricots is hardly a new idea, but I had issues with its most common interpretations. For one thing, they were almost always cloying; the routine addition of cinnamon and cloves does nothing to offset the apricots' sweetness and makes the dish taste more like dessert than dinner. For another, they were usually stewed rather than braised, turning the chicken skin sodden. I brown the chicken in a nonstick skillet with no fat, and that works well. A tablespoon or two of butter, stirred in at the end, will make the sauce richer. Or you can render some bacon, remove it, and brown the chicken in the bacon fat, then crumble the bacon and stir it in at the end of cooking. Finally, any dried fruit can be used, or a combination; with the short cooking time, even prunes will remain intact. But be aware that fruit dried with sulfur (the common method) becomes tender much faster than fruit dried organically, which needs a couple of hours of soaking before cooking.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine apricots in a bowl with vinegar, wine and 1/4 cup water. Let soak while you brown the chicken.
- Turn the heat to medium high under a 12-inch nonstick skillet, and add chicken pieces, skin side down. Cook, rotating but not turning pieces so they brown evenly. When they are nicely browned - take your time - turn them so they are skin side up. Make a little space to add the onion, and cook, stirring the onion occasionally until it has softened a bit, a minute or two.
- Add apricot mixture and bring to a boil; cook for a minute, then turn heat to low and cover. Cook until chicken is done, 15 to 20 minutes. Uncover, raise heat and season chicken well with salt and pepper. Boil away any excess liquid; sauce should not be too watery. Serve with white rice or any other cooked grain, or bread.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 35 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 777 milligrams, Sugar 19 grams, TransFat 0 grams
APRICOT CHICKEN SALAD
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
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 SALAD WITH APRICOTS, CELERY, AND BLUE CHEESE
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
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.
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#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #lunch #salads #fruit #easy #nuts
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