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Almond-Apricot Chicken Salad

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.
8-10 ServingsPrep: 20 min. + chilling

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 (8 ounces) sour cream
  • 3/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 2 teaspoons grated lemon peel
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon dried savory
  • 1/2 teaspoon pepper
  • 3/4 cup sliced almonds, toasted

Directions

  • 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.
  • Yield: 8-10 servings.
© Taste of Home 2013

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Almond-Apricot Chicken Salad (continued)

Nutrition Facts: 1 serving (1 cup) equals 411 calories, 24 g fat (6 g saturated fat), 52 mg cholesterol, 524 mg sodium, 31 g carbohydrate, 4 g fiber, 17 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013