Warm Apricot Chicken Salad Recipe

Warm Apricot Chicken Salad Recipe photo by Taste of Home

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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

This recipe is:

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Diabetic Friendly

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Warm Apricot Chicken Salad Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

30 30

Ingredients

1 pound boneless skinless chicken breast, cut into strips
2 tablespoons orange marmalade
1 tablespoon soy sauce
6 fresh apricots, sliced
2 teaspoons grated orange peel
1/2 pound fresh spinach, stems removed
1 medium sweet red pepper, julienned
1 tablespoon vegetable oil
1/4 cup Hidden Valley® Ranch

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1/4 cup slivered almonds, toasted

Directions

In a large bowl, combine the chicken, marmalade and soy sauce. Cover and refrigerate for 20-30 minutes.
Meanwhile, toss apricots and orange peel. 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 juices run clear. Remove from heat; stir in salad dressing. Spoon over spinach and apricots; sprinkle with almonds. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium soy sauce, orange marmalade spreadable fruit and fat-free ranch dressing) equals 303 calories, 11 g fat (0 saturated fat), 63 mg cholesterol, 388 mg sodium, 24 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 3-1/2 meat, 1 vegetable, 1 fruit.

Originally published as Warm Apricot Chicken Salad in Taste of Home August/September 2000, p44